Chicken Pot Pie

2 T. butter

¼ diced onion

1 clove minced garlic

3 stalks chopped celery

1 diced chicken breast

1 cup fresh green beans

3 sliced carrots

1 cup chicken stock (or water with chicken bullion)

1 cup heavy cream 

½ can of corn

1 thawed sheet puffed pastry

1 egg

1 T. milk or cream

In a large pot saute butter, onion, garlic, celery until soft and translucent. Add chicken and cook entirely. Add green beans, carrots, and chicken stock. Steam covered on medium high until green beans and  carrots begin to soften. Add corn and heavy cream. Stir and let cook for about 5 minutes. Pour into a pie pan or square baking dish. Cover with puffed pastry sheet. Mix egg and milk and brush on top of puffed pastry. Bake at 400 degrees for 20-30 minutes until golden brown.