Make the chicken a day ahead or buy a roasted chicken from the store and its easy as pie or have roast turkey saved up.
2 1/2 lbs cubed cooked chicken or turkey. Roasted is much better, pan fried is good, poached is the worst but it'll do in a pinch.
2 cups chicken broth.
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon thyme
1 1/4 cups half and half or whole milk.
1/2 c diced onions
1/4 lb sliced mushrooms
1/4 cup diced celery
1 can veg all - or 2 cups of mixed frozen veggies or 3 carrots diced and a cup of peas.
1 sheet frozen puff pastry thawed
1 large egg beaten.
Cook the cubed chicken and set to the side.
To make the sauce, melt 5 tablespoons butter and when its sizzling add the flour and the thyme, stirring well to make a gold roux. Keep stirring and add 2 cups broth. When its smooth, increase the heat slight and cook til thickened, stirring constantly. Add the half and half or milk and continue stirring until it starts thickening up again and set to the side. This is the gravy for the pie.
Melt the remaining tablespoon butter in a skillet and add veggies and saute til the onions go clear and start getting color.
Preheat the oven to 400, in a large casserole, assemble your chicken, veggies, and pour the gravy over the top. Lay the puff pastry over that, tuck in the edges, cut a few slits to let the steam out then brush with the beaten egg.
Bake 35 to 40 minutes.
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