3 chicken breasts, cooked and diced

Knob of butter

1 tb spoon flour

1 small onion chopped

A good pinch of black pepper

½ pint chicken broth

½ cup milk

12 ounces frozen mixed peas and carrots or sliced mushrooms

2 refrigerated pie crusts (I prefer to use puff pastry)

Preheat your oven to 425 degrees. Take out the pie crusts so they’ll come to room temperature. In a saucepan, simmer butter and onion until soft. Stir in flour and pepper, and cook until bubbly. Slowly stir in broth and milk, a little at a time. Heat to boil, stirring constantly. Boil one minute. Congratulations! you have just made a béchamel sauce. Add the chicken, and the veggies. Unroll 1st pie crust using the lid of your cocotte cut around it with a paring knife. Spoon the chicken filling into the little cocottes. Place the pastry on top of each one, making sure to make a few holes with your knife so it’ll breath. Bake for approx 20 mins. Serve with a Salad… you are a chef!