Quickest Chicken Pot Pie
Prep. time 15 minutes -
Cooking time 26 minutes -
So-o delicious - gone in a flash!

Half of one 17.3-oz. package frozen puff pastry, thawed
1 lb. boneless, skinless chicken breast, cut into 1 in. pieces
1 Tablespoon olive oil
2 Tablespoons flour
1 14-oz. can chicken broth
1-2 bouillon cubes, enough to make two cups
1 medium red-skinned potato, chopped
1 cup baby carrots cut in half lengthwise
8 oz. green beans, trimmed and cut into bite-size pieces
1/2 teaspoon dried thyme leaves
1 cup heavy cream
freshly ground black pepper

Preheat oven to 400º. Cut out 4 rounds from puff pastry to fit tops of four 1 1/2-cup baking dishes or ramekins; place on a baking sheet and bake crusts until well browned, 12 minutes Meanwhile, heat oil in a large skillet over medium-high heat until hot; add chicken and cook, stirring often until browned, 5 minutes. Add flour and cook, stirring often, 1 min. Stir in chicken broth and bouillon cube; cook until mixture boils. Add vegetables, thyme and pepper; cover and cook until tender, 10 minutes. Stir in cream and bring to a boil. Transfer mixture to baking dishes; top with puff pastry rounds and serve. Makes 4 servings.

1 lg. sweet red pepper, chopped
1 med. green pepper, chopped
1/4 cup chopped onion
1 garlic clove, minced or 1/4 tsp. garlic powder
1/4 cup olive oil
1 1/2 lbs. fresh or frozen green beans,
    or 2 cans whole green beans
1 Tablespoon minced fresh basil or 1 tsp. dried
Salt to taste
1/2 cup shredded Parmesan cheese

In a large skillet, saut?' pepper, onion and garlic in oil until vegetables are tender, about 3 minutes. Add beans, basil and salt; toss to coat. Cover and cook over medium-low heat for approx. 7-8 minutes, or if using fresh beans, until crisp-tender. Stir in cheese; serve immediately. Makes about 6-8 servings.

1 cup flour
1 cup quick-cooking oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
1 (14-oz.) pkg. caramels
1/3 cup evaporated milk
1/2 cup chopped nuts
1 cup chocolate chips

Cookie Crust: Combine flour, oats, baking soda and salt. In a mixing bowl beat the butter until fluffy. Beat in oatmeal mixture until crumbly. Do not over mix. Reserve 1 cup of mixture then press remainder onto bottom of 13x9x2 - inch baking pan. Bake in a 350º oven for 10 minutes. Cool in pan for 10 min. In a saucepan cook the unwrapped caramels and evaporated milk over low heat until caramels melt and mixture is smooth. Spread over the pre-baked cookie crust. Sprinkle the nuts over the top, then the reserved crumbs and chocolate chips. Bake in a 350º oven for 15-20 min. or until the top crumbs turn golden. Cool in pan on wire rack. Cut into bars. Makes 32 cookies.