Chicken Pot Pie Casserole

contributed by Casey Skewes O’Dell

1 box frozen puff pastry sheets, thawed but not too much
2 cups milk
1 egg, beaten
2 lbs chicken tenderloins, cut into 1” strips
2 tsp garlic salt
½ tsp ground black pepper
½ cup butter or margarine (8 tbsps)
1 1/3 cups flour
3 ½ cups chicken broth
2 tbsp minced garlic
1 large yellow onion, minced
16 oz can green peas, drained
app. 16 oz chopped carrots (1 bag baby carrots)
app. 8 oz chopped celery

~Preheat oven to 425 degrees.
~In saucepan combine chicken, carrots, peas, and celery.  Add water to cover and boil until chicken is cooked (app. 20 minutes).  Remove from heat, drain, and set aside.
~In saucepan over medium heat, cook onion and garlic in butter until onions are soft and translucent.  Stir in flour, garlic salt, and pepper.  Slowly stir in chicken broth and
1 ½ cups of milk.  Bring to a boil, stirring constantly, to thicken, then reduce heat to simmer for 5 more minutes.  Remove from heat.
~Mix all cooked ingredients in large mixing bowl, then pour into an oven-safe (4” or 5” deep) 9″x13″ casserole dish.  Bake on 425 degrees for 15 minutes.  Meanwhile, separate each pastry sheet into 3 separate strips and lay them out flat.  Mix 1 beaten egg with ½ cup of milk.  Then brush egg mixture onto tops of pastry strips.
~Remove casserole and add pastry strips to top of casserole (3 long ones, then cut 2 in half and layer the 4 halves on top of the 3 long strips).  Bake at 350 degrees for another 15-20 minutes, or until dough rises and turns light golden brown.  (may have to rotate dish in oven during last 5 to 10 minutes to cook evenly).
~Remove and let stand for 10 minutes to cool before serving.


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