Mini Chicken Pot Pie

Ingredients:

• 1 pkg Puff Pastry Shells
• 1 chicken breast
• 1 tbsp thyme
• 1 tbsp rosemary
• Pinch Parsley
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/2 onion chopped (this time i used 4 pearl onions)
• 1 can chicken broth
• 3 tbsp butter
• 3 tbsp flour

Directions:

1. Prepare Puff Pastry according to directions.
2. Melt butter on bottom of a small baking pan.  Sprinkle in thyme and rosemary.  Coat each side of chicken breast in butter and then bake in oven at 350F for 10-15 minutes or until cooked.
3. Meanwhile on the stove saute veggies.  Set aside
4. Pour chicken broth into a large pot.  When chicken is done shred chicken up and add to chicken brother, pour in butter and seasonings as well for extra flavor.
5. Bring to a boil
6. Add veggies and bring to a boil again.  Reduce heat and add 1 tbsp at a time, until nice and thick.
7. Remove tops of pastry shells and spoon in filling.  Replace tops and serve! 

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