Chicken Pot Pie

Adapted from Joy of Cooking and the comments at Chow.com... It was basically successful, but a little too runny and needed quite a bit more seasoning.

3 Chicken breasts (about 1.3 lb)
1 Onion
2 Garlic Cloves
2 Potatoes (Yukon Gold, but only because the red potatoes at the grocery store were sprouting)
1/2 lb Green Beans
2 large Carrots
2 1/2 Cups Chicken Stock
1/2 Cup Flour
3 TB dry Marsala (I had a choice between sweet sherry and dry marsala... dry sherry would likely be the optimal choice)
6 TB butter
1 Sheet Puff Pastry
1 Egg

Began by poaching the the Chicken in the stock + water. Chop the potatoes and parboil them briefly. Sautee the onion and garlic in butter, add flour. Pour in 2 cups of Poaching liquid, strained. Add the veggies and the Marsala and cook briefly. Pour into baking dish, cover with Puff Pastry, brush with beaten egg and bake @ 400 for approx. 30 minutes. We had about 4 servings remaining for leftovers.

Note: Check the size of pastry with the size of dish before you get too far along... Maybe use more flour to keep it slightly thicker; cornstarch also might help. It filled out the dish pretty well, could maybe have added a cup or two additional veggies and still be manageable.