Savory Chicken and Mushroom Pie

Ingredients

• tablespoon sbutter
• large onion, chopped
• cup slice d mushrooms
• 3/4 cup chopped celery
• 1/3 cup all-purpose flour
• teaspoon poultry seasoning
• 1/4 teaspoon dried savory
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup schicken broth
• (8 ounce) packagecream cheese, softened
• 1/2 cup schopped cooked chicken
• cup frozen mixed vegetables
• 1/2(17.5 ounce) packagefrozen puff pastry, thawed
• large egg, beaten

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
3. Stir in chicken and frozen vegetables. Pour into a 2 quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
4. Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.

Tips

Use 2 sheets of puff pastry if you desire to use more for the top of the pan. I use a blend of frozen peas, carrots, and green beans. I have also made this with reduced-fat cream cheese to cut back on the calories and you can't tell the difference.