Chicken Pot Pies

2 -6 oz. boneless, skinless chicken breasts

1 carrot

2 potatoes

½ small onion

1 rib of celery

8 green beans

2 – 14 oz. cans low sodium chicken broth

2 tablespoons cornstarch

2 tablespoons milk

1 sheet of puff pastry, thawed

Cut chicken into bite sized pieces

Peel and dice carrot, potatoes, and onion.

Dice celery.

Trim ends off greenbeans and cut each one into 3-4 pieces

Put all of this in a large saucepan.

Add broth and cook over medium-high heat for 10 minutes, or until it just beings to boil.

Reduce heat to medium-low and simmer for 20 minutes, or until carrots and potatoes are tender.

Stir together cornstarch and milk until smooth.

Pour into pan. Cook for 3-4 minutes, stirring constantly until gravy starts to thicken.

Heat oven to 400 F.

Ladle filling into 4 crocks or oven proof bowls.

Unroll pastry and cut into 4 squares.

Place one square over each bowl.

Bake for 10 minutes, or until pastry is golden brown.