Chicken Pot Pie 3/4 lb chopped chicken breast (~ 2 breast halves) 1 can nonfat chicken broth 1 can normal chicken broth 10 oz. mushrooms, sliced 4 carrots, sliced 4 sprigs rosemary 1/3 cup flour 1/3 cup butter 2/3 cup milk 1.5 cups frozen peas, thawed 1 layer puff pastry salt and pepper Put rosemary in a cheesecloth. Add to chicken broth with chicken, mushrooms and carrots. Simmer until chicken is cooked and veggies are tender. Salt and pepper to taste. Separate broth from other ingredients and discard rosemary. Melt butter in a saucepan, add flour and stir to combine. When thick and bubbly, add 2 cups of reserved chicken broth and milk. Heat to boiling, stirring constantly, and boil for one minute. To liquid ingredients add chicken, cooked vegetables and peas. Transfer to 10" pie plate and cover with puff pastry. Bake at 350°F for 35 minutes or until pastry is golden brown. To try: More flour to thicken. Reduce butter and use 1% milk.