1. Add 6 cups of chicken stock to a pan and heat on medium heat.

2. Combine 1 cup of flour into 2 cups of chicken broth. I put this in a big jar and shake it like crazy. You can use a fork and whisk in a bowl too. Add flour mixture to chicken broth. Whisk to get rid of as many lumps as possible. Bring to a boil, reduce to simmer.

3. Add chicken soup mixture to the thickened gravy, and cook until heated. Add fresh herbs and nutmeg, then cook for about 20-30 minutes. Honestly, I just leave this simmering until I’m ready.

4. Lightly flour your cutting board, and roll out the puff pastry sheet to as big as you’d like. You’ll see there are 3 obvious parts; each long rectangle is 12 sp. I cut them into 3sp servings, then roll them out larger.

5. If you’re going to get fancy with the cuts, do them one at a time. I make my puff pastry into lattices like pies, cut them into rectangle or triangles, or embellish rectangles by cutting off 2 slivers and twist them and put them on top of the rectangle. See pictures below for details.

6. Put the puff pastry on to a parchment lines baking sheet, and then place in the fridge for about 10 minutes to allow them to firm up again.

7. After about 20 minutes of simmering, add 1c of unsweetened almond milk and 1 cup frozen peas. If you like corn, add a cup of frozen corn. You can add any frozen veggies you’d like here. I usually throw in any leftover veggies like roasted green beans if I have them on hand. Remove the rosemary.

8. Give your puff pastry an egg wash and cook following the directions. Mine took about 10-15 minutes at 400. Because they are rolled out thin, they may take a little less time than on the package.

9. Once the puff pastry is ready, you are ready to serve. Ladle in a bowl and top with your puff pastry and enjoy. My favorite way to serve this is over mashed potatoes. Trust me, it is the best comfort food around. I do 1/2 c mashed potatoes for 5sp plus the 1.5 c serving for an even 10sp.