Chicken Pot Pie

This is one of those perfect comfort foods.

1 cup shredded chicken (I like to use a pre-cooked rotisserie)
4 red potatoes, cut into 1/2 inch chunks
1/2 an onion, chopped
1 bag frozen mixed veggies, thawed
1 clove garlic, peeled and minced
4 cups chicken broth
4 Tbs. butter
4 Tbs. flour
Salt and freshly ground black pepper

1 box puff pastry, thawed
Parmesan Cheese

Preheat oven to 375.

Add the butter to a large pot and melt. Whisk in the flour until smooth then slowly add broth until thickened. If it isn't think enough, just whisk in some more flour until it is what you want. Stir in the chicken, veggies, and garlic. Cook for about 10 minutes over medium high heat and season with salt and pepper.

Grease a 9x13 inch oven-proof casserole with nonstick spray and pour in chicken mixture. Cover the dish with the puff pastry, sprinkle on a little Parmesan and put the casserole on baking sheet to catch any drips. Bake for 50 to 55 min., or until the crust is thoroughly browned and puffed.