Puff Pastry Chicken Pies

This recipe makes a more modern individual chicken pot pie in a flaky puff pastry triangle. these are great served at a luncheon or casual dinner.

Melt butter in saucepan.

Blend in cornstarch to form a paste.

Add milk , water , boullion , salt and pepper.

Cook over medium high heat , stirring constantly until sauce is thickened.

Add vegetables and chicken.

Chill in the refrigerator until cool.

Roll out one sheet of the puff pastry on a floured board until slightly larger than original.

Cut into 4 equal squares.

Place filling onto squares and fold into triangles.

Seal edges with a fork.

Repeat with second sheet of puff pastry making a total of 8 pies.

You will want to make the pies as full of filling as possible.

Cut a small x in the top of the pies with a sharp knife so that they vent while cooking.

Bakes pies at 400 degrees for approximately 30 minutes or until pastry is golden brown and flaky.

Enjoy.

The filling can be made the day before.

I like peppridge farm brand puff pastry.

butter, cornstarch, milk, water, chicken bouillon granule, salt and pepper, mixed vegetables, cooked chicken, puff pastry