Chicken Pot Pie Nouveau(Serves 4) - cooking recipe

Ingredients

2 c. chicken stock
2 c. sliced carrots
4 sprigs fresh rosemary
4 oz. sugar snap peas
1 c. pearl onion
2 Tbsp. butter
2 Tbsp. flour
1 pkg. Pepperidge Farm or homemade puff pastry
8 oz. poached and cut chicken breast

Preparation

Cook carrots in 1 cup stock with rosemary (boil 4 to 5 minutes).
Drain and discard rosemary (reserve liquid).
Blanch peas (30 seconds).
Boil onion (10 minutes).
Make roux with butter and flour.
Add carrot/chicken stock, simmer 4 to 5 minutes.
Whisk until thick and add remaining stock and rosemary.
Combine all vegetables in sauce.
Serve in cooled puff pastry.