CHICKEN POT PIE

Thanks to Real Simple magazine (I think) for this recipe.
Note, for the main ingredients, I just make sure if we are having a roast chicken, that I make more vegetables, and then cut everything up and freeze it, so then I just dump the chicken and vegetables straight from the freezer into the pot.

2 sheets puff pastry
2 cups chicken stock
1/4 cup flour
3 cups shreaded cooked chicken
5 cups roasted vegetables (carrots, parsnip, potato, sweet potato, onion)
1/2 cup frozen peas
salt and pepper

Preheat oven to 375F
In a saucepan heat 1 1/2 cups chicken stock. In a small bowl, whisk together remaining 1/2 cup chicken stock and flour. Add to saucepan, and stir until boiling. Add chicken and vegetables and simmer until thick.
Spoon mixture into individual ovenproof dishes, and top with rounds of pastry.
Bake until pastry is cooked.

Kid friendly version: I usually just cut the pastry into shapes with cookie cutters, and bake it by itself. Then the kids can just dip the pastry into the pot pie mixture.