Day 3

What's on the menu:
Homemade Chicken Pot Pie
Small side dish of cheese wedges or sticks (your choice; select your favorite; mine is cheddar)

I use Barefoot Contessa’s recipe that can be found on her site except I changed it a little.

Melt ½ stick of butter in a large sauce pan.
Add 1 medium chopped onion and 1 stalk of celery chopped. Saute these for about two minutes. Add 2 TB flour and stir for about a minute (this is a rue)
Add 2 cups water and 2 cups chicken broth
Add 2 cups cut up cooked chicken
Add 2 –3 medium potatoes cut up thin
Add 1 cup carrots chopped
Add 1 small can of Leseur garden peas (Barefoot Contessa uses frozen peas)
Add ½ cup of half and half

Add fresh parsley from garden to taste; and salt and pepper to taste.

Simmer about 15 min. until potatoes are fork tender.

Serve up the ingredients into your dish of choice. I use large soup bowls sprayed with Pam.

Roll out Puff Pastry and lay on top of bowls and let dough fall down side of bowl about 1 inch. Brush top of dough with heavy cream and sprinkle with salt and pepper.

Bake about 30 minutes at 375 or until pastry is puffed and brown.