Chicken Pot Pie
1 onion, chopped medium
1/2 stick(4 tbsp) of unsalted butter
1/4 cup of flour
2 cups low-sodium chicken broth
1 chicken bouillion cube
1/4 cup of heavy cream
2 carrots; peeled, diced and blanched (parboil) for 2 minutes
2 cups of broccoli; cut into bite size pieces and blanched along with the carrots, you can use peas for a more traditional filling
2-3 cups of cooked chicken meat; skin and bones removed, cut into large cubes
Salt and pepper
Package of frozen puff pastry, thawed according to package directions
In a large pan or dutch oven, melt butter over medium heat. Add the onions and cook until translucent but not brown, stirring occasionally. About 10 minutes. (While onions are cooking, heat up broth in a saucepan and dissolve the boullion cube. If it starts to boil, turn off the heat.) Add the flour to the onions and cook for another 2 minutes, constantly stirring. Add the hot broth to the pan, turn down the heat to a low simmer. Keep stirring and breaking up the clumps until the flour is dissolved. About 2 minutes. Turn off the heat and add the heavy cream. Stir to combine. Add salt and pepper to taste. Add the chicken and vegetables, stir to combine.
Preheat oven to 375 degrees F.
Place the dishes onto a baking sheet and then into the oven. Bake for 45 minutes or until the pastry is golden brown and the filling is bubbling.