Cooking Directions

• Heat the oven to 375°F.
• Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.
• Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry.  Press the pastry to the rim to seal.
• Bake for 25 minutes or until the pastry is golden brown.

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup Swanson® Chicken Broth
• 2 cups cubed boneless, skinless chicken breasts, cooked
• 2 cups cubed cooked ham
• 3 cups cooked carrotor your favorite cooked vegetables
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed