Chicken Pot Pie

1 cup red new potatoes
1/4 cup butter
1 cup onion, chopped
1 cup celery
1 cup baby carrots
1 cup frozen peas
1/2 cup flour
2 1/2 cups chicken broth
1 1/4 cups skim milk
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 teaspoons chicken boullion
4 cups chicken breast, poached and cubed (or take a shortcut and buy a roasted whole chicken from grocery store and tear breasts and thighs into bite size pieces)
1 sheet of puff pastry (buy in frozen foods section)

Microwave new potatoes for 4 minutes, set aside. Saute over medium heat onions, celery, and carrots until onions are translucent. Add peas, potatoes, and flour to veggies and stir until everything is coated. Add broth, milk and seasonings to vegetables and continue to cook over medium heat until thickened. Remove from heat and stir in chicken. Pour mixture over casserole dish that has been coated with cooking spray. Cover filling with puff pastry and pierce a few slits into crust. Bake at 350 degrees for 35 minutes.

This a a great post-Thanksgiving recipe. Simply replace turkey leftovers with chicken. You can also throw in your left over green been casserole to vegetable mix just before pouring into casserole dish!