Marshall Field’s Famous Chicken Pot Pie

Marshall Field’s Famous Chicken Pot Pie
This is the recipe for Marshall Field's wonderful chicken pot pie. So easy to make using leftover chicken (or turkey) or rotisserie chicken. Too lazy to make the pies? Make the filling and serve it over hot, cooked pasta, such as fettuccine or egg noodles

• 1 sheet frozen puff pastry dough, thawed
• 3 tablespoons chicken fat or butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• salt and pepper to taste
• 12 ounces cooked chicken breast meat, cut into strips (or cubes)
• 1/4 cup tiny frozen peas, thawed
• 1/4 cup diced cooked carrot


• Preheat oven to 450° F.
• Have ready individual casseroles with 1 ½ to 2-cup capacity.
• Cut circles from the puff pastry to fit the tops of the casseroles.
• Make two 1-inch slashes in the center of each casserole
• Melt fat or butter in a medium pan and stir in flour.
• Add broth, whisking until smooth.
• Heat to a boil and cook 1 to 2 minutes until thickened.
• Season with salt and pepper.
• Add chicken, peas, and carrot.
• Divide the mixture among the casseroles.
• Top with a pastry round, tucking the edges in.
• Bake 22 to 27 minutes until puffy and golden.
• Serve hot.