Chicken a la King
in Puff Pastry
1/2 lb Butter                  3 Large Carrots                 3 Stalks Celery                  1 1/2 lbs Diced Chicken
      1 large Onion               3 Cups Water              3 Chicken Bullion Cubes       1 Can Mixed Vegetables
1/2 Cup Parsley Flakes                1 Tbsp Garlic Powder                  1 Can Cream of Celery Soup
         2 Cups Milk           1 Pkg Pepridge Farm Puff Pastry Sheets (thawed)           1/2 Cup Flour             2 Eggs

Melt 1/4 lb butter in stock pot. Add cubed Carrots and Celery. Sautee until just tender. Add chopped Onions and let sautee until onions are clear. Add 3 cups water and 3 Chicken Bullion Cubes. Let mixture come to a boil. Reduce heat. Add undrained can of Vegetables. In large Skillet, Braise diced chicken until cooked thouroughly. Add to Stock pot. Add Parsley flakes and Garlic. Add milk and can of Celery Soup. Mix thouroughly until soup is disolved. In small pan, melt remaining 1/4 lb of butter. Slowly add flour to make a roux. Cook roux until it no longer smells like Playdough. Slowly add roux to stock pot. Mixture will thicken as it heats up. Once thickened, remove from heat. Let cool. Lay out one sheet of Puff pastry on clean dry countertop. Cut into fourths. With finger lightly wet two of each of the four sides of a puff pastry sheet. Place one heaping tablespoon of the Chicken A La King mixture into the center of pastry. Fold over and crimp with fork. Place on a large ungreased cookie sheet. Continue until you have formed 8 triangular pastry puffs. Beat two eggs and brush over pastries. Bake at 375*F for about 30 minutes. Serve puff with one ladle Chicken A La King mixture drizzled over top.