Christmas tree pot pie

I made this the other day and it was tasty and fast and festive. It was fun for the kids and not too hard to make. Try it out.

1 package (17.3 oz.) frozen puff pastry sheets, thawed
I beaten egg
6 Tbsp butter or margerine
4 medium stalks celery, thinly sliced (2 cups)
1 Cup all purpose flour
2 medium onions, chopped (1 cup)
1 carton (32 oz.) chicken broth
3 cups half-and-half
1/2 cup dry white wine, if desired
2 bags (1 lb each) Green Giant frozen mixed veggies, thawed and drained( I just cut some carrots and steamed them and used canned corn and beans)
6 cups bite size pieces cooked chicken
2 teaspoons dried tarragon leaves
1/4 tsp. pepper

Heat oven to 400 degrees. On lightly floured surface, unfold pastry sheets. Use sharp knife or tree shaped cookie cutter to cut shapes from pastry. Reroll cut dough to cut all trees as necessary.

In ungreased cookie sheets, arrange pastry trees. Brush with egg. Bake about 8 minutes.

Meanwhile, melt butter over medium heat. Cook celery and onions in butter 5-7 minutes, stirring occasionally, until crisp-tender. Stir in flour. Slowly add broth, half-and-half and wine, stirring constantly. Cook 2-3 minutes til slightly thickened.

Stir in veggies, chicken, tarragon, salt and pepper. Cook 2-3 minutes longer. Spoon into bowls and top with pastry tree.

Serves 12

I cut it in half and it gave us plenty. I also cook the chicken first and cut second. It saves a little time.