3 tbsp. vegetable oil
2 whole chicken breasts, skinless, boneless in bite size pieces
2 c. sliced mushrooms
1/2 c. onion, chopped
1 green pepper, chopped
1 1/2 c. milk
2 tbsp. flour
1 chicken bouillon cube
3/4 tsp. thyme
1/4 tsp. salt
1 sheet Pepperidge Frozen Puff Pastry
1 egg
1 c. carrots or peas

Heat oil, cook and brown chicken pieces. Remove. Cook vegetables in juice until tender. Mix milk, flour, bouillon and seasonings into skillet. Stir until thickened. Transfer all ingredients into 9 inch pie plate or casserole.

May add carrots or peas or serve them as a side dish. Heat oven to 425 degrees. Top with puff pastry, brush with egg. Bake 20 minutes until golden.

Serves 4 to 6. Easily doubles or triples.