Rich Chicken Pie in Puff Pastry

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Heat 3-4 cups chicken broth or stock in saucepan.  (Kitchen Hint: Boxed chicken broth may be made more flavorful by adding chopped onion, carrots, celery, bay leaf and herbs and simmering for 1/2 hour prior to preparation.  Start with 4 cups broth to achieve 3 cups enhanced broth.)  Sauté chicken pieces with 1 tablespoon butter over medium low heat.  Add salt, pepper and thyme to taste.  Do not brown chicken pieces, but cook over low heat until done.  Add frozen vegetables and 1/2 cup chicken broth to chicken and continue to cook for about 4-5 minutes until vegetables are tender.  Cover and set aside.  In separate pan melt remaining butter over medium heat.  Slowly add flour and stir continuously until flour is totally incorporated and roux starts to turn a rich caramel color. Slowly add remaining stock or broth, whisking continuously until rich sauce is achieved.  Add salt and pepper to taste.  Add chicken and vegetables to sauce, and stir until chicken and vegetables are heated through. Pour chicken and vegetables into an 8 x 13 baking dish.  Top with ready-to-use puff pastry and brush pastry with beaten egg.  Place in pre-heated 400 degree oven for 12-15 minutes, until pastry is golden brown.  Serve warm.