Chicken Pot Pie (meat)
serves 6

3 tablespoons vegetable margarine
3 tablespoons all-purpose flour
salt and white pepper
1 1/2 cups chicken broth
4 cups diced cooked chicken
1 (10 ounce) frozen peas and carrots, defrosted
2 cups frozen baby onions, defrosted
2 tablespoons chopped parsley or 2 teaspoons dried
1 sheet (approx. 8 1/2 ounces) pareve puff pastry
1 egg, beaten

Preheat oven to 425F. Melt the margarine in a medium saucepan over medium heat. Blend in the flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in the chicken broth. Cook, stirring constantly until mixture comes to a boil. Cook for 1 minute. Stir in the chicken, peas and carrots, onions and parsley. Adjust seasoning with salt and pepper to taste. Transfer to a 2-quart baking dish. Cool slightly. Cover with puff pastry, trimming to fit. Flute edges with fingers or crimp with a fork. Brush with beaten egg. Cut three 1-inch slits in top for steam to escape. Bake in preheated oven for 35-40 minutes until mixture is bubbly and pastry is golden brown. Serve hot.

approx. nutrients per serving: calories – 692 protein – 38mg carbohydrates – 69g

fat – 28g cholesterol – 101mg sodium – 391mg