Chicken And Vegetable Casserole With Puff Pastry (Pot Pie) - cooking recipe

Ingredients

10 ounces broccoli florets (2 cups) or 10 ounces frozen chopped spinach (2 cups)
1 cup green beans
1/2 cup corn
1 celery rib, cut into 1-inch pieces
1 (10 ounce) package puff pastry or (10 ounce) package crescent roll dough, thawed
1 (10 3/4 ounce) can cheddar cheese soup
3/4 cup milk
3 tablespoons butter
2 boneless skinless chicken breasts, boiled & cut into bite-size pieces (about 2 lbs)
3 garlic cloves, minced or 3/4 teaspoon garlic powder
1/3 cup onion, finely chopped
1/2 lb mushroom, sliced
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup flour
1 3/4 cups chicken stock
6 slices cheddar cheese

Preparation

In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
Cover pan, and bring to a boil.
Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
Remove from heat and set aside.
Preheat oven to 350\u00b0F.
On a lightly floured surface, roll pastry out to a 12\"x8\" rectangle.
Bake for 11-15 minutes on ungreased baking sheet; then set aside.
Thin the cheese soup by mixing it with the milk.
In large saucepan, melt butter over medium-high heat.
Saute chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
Stir in flour and seasonings, mixing well.
Slowly pour in the chicken stock and cheese soup.
Cook until mixture begins to boil.
Cook 1 minute longer, stirring constantly.
Stir in vegetables; cook until heated through.
Pour mixture into 12\"x8\" casserole dish.
Layer sliced cheese on top.
Top with hot puff pastry.
Bake until top is golden-brown (5 minutes).