Chicken Pot Pie

Serves 8

2 Tbs. margarine
2 Tbs. flour
3/4 cup soy milk
4 Tbs. vegetable oil
2 stalks celery, chopped
2 carrots, chopped
1 small onion, chopped
4 cups chopped, cooked chicken
1/2 tsp. dried thyme
1 sheet puff pastry
1 egg, beaten

In a small sauce pot, melt the margarine over medium heat. Whisk in the flour and cook until thick and smooth. Pour in the soy milk and continue whisking until the sauce is thickened. Set aside.

In a sauté pan, heat the vegetable oil. Add the celery, carrots and onion. Sauté until softened. Add the chicken and thyme, and toss well. Remove from heat and add the soy milk mixture to the chicken mixture. Stir well.

Pour the chicken into an oven-safe baking dish. Place the puff pastry sheet lightly on top, cutting if necessary to fit the shape of the dish. Brush the pastry with the beaten egg. Bake the chicken pot pie in a preheated 400-degree oven for about 20 minutes, until the pastry is nicely browned. Serve warm.
(Rebecca Ets-Hokin)