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Ingredients
  • 1 sheet of puff pastry, thawed according to package directions
  • 2 tablespoons butter
  • 1 pound chicken cut into ½ inch pieces (or two cups shredded, cooked chicken)
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 1 parsnip, peeled and chopped (if it is a large parsnip, quarter it and cut out the woody stem before using)
  • ½ teaspoon salt
  • ¼ cup flour
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon ground sage
  • ⅛ teaspoon dried marjoram
  • 3 cups low-sodium chicken broth
  • 2 cups milk
  • 1 cup frozen peas
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