3 tbsp. flour
2 c. chicken bouillon (2 c. water + 1 tbsp. Epicure's Chicken Bouillon Base)
2 c. milk
2 tsp. Epicure's Sage & Apple Stuffing Seasoning
2 c. frozen peas & carrots (steam them in the microwave for a few minutes)
2 c. roast chicken, chopped
puff pastry patties
Melt butter in a large saucepan. Add flour and cook for 1 minute. Slowly whisk in liquids and bring to a gentle boil. Reduce heat and simmer for 20 minutes while puff pastries are baking at 400 F. Stir in vegetables & chicken and heat through. Cut off the top circle of the puff pastry to create a hole and pour the chicken mixture inside.
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