Easy Chicken Pot Pie

• 2 Tbsp. butter
• 1 lb. boneless skinless chicken breast
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 Tbsp. flour
• 1 can (10 oz) condensed chicken broth
• 1/4 tsp. dried rosemary leaves
• 1 can (14 oz) peas and diced carrots, drained
• 1 potato, chopped
• 1/2 pkg. (411 g) frozen puff pastry, thawed

1. Brown chicken, onion and celery in butter in large saucepan, about 5 minutes or until vegetables are tender.
2. Stir in flour.
3. Add broth and rosemary.
4. Bring to boil, stirring constantly.
5. Remove from heat.
6. Add peas, carrots and potatoes.
7. Pour into 2-qt (2 L) shallow casserole.
8. Roll out pastry to fit top of casserole.
9. Place on top of chicken mixture, cut slits in pastry to vent.
10. Bake at 400F for 25 minutes or until golden brown.

butter, boneless skinless chicken breast, onion, celery, flour, chicken broth, rosemary, peas, potato, pastry

Taken from www.kraftrecipes.com/recipes/easy-chicken-pot-pie-87266.aspx (may not work)