Chicken Pot Pie

1 stick butter
1/2 c. flour
3 c. chicken broth
1/2 c. onion, celery, carrot, mushrooms, potatoes, peas
3 boneless, skinless chicken breasts, chopped & cooked
1 box puff pastry

Melt butter. Saute onion and celery and mushrooms. Add flour and mix well. Gradually add broth till thickened. Precook diced carrots and potatoes 3 minutes in microwave. Add these to the soup along with chicken and frozen peas. Simmer 5 minutes. Fill 4 soup bowls. Stretch the puff pastry sheet over the bowl and bake according to pastry directions and until golden brown. One box of puff pastry will make 8 bowls. Each comes with two individually wrapped sheets. Each sheet makes four squares.