Clover-Topped Chicken Pot Pie

By ccavaletti

Ingredients

• 4 c small broccoli florets (about 2 heads)
• 4 c red potatoes - chopped in 1" cubes
• 2 c thinly sliced carrots
• 1/4 c butter
• 8 oz package sliced baby bella mushrooms
• 1/2 c chopped red bell pepper
• 1 shallot, minced
• 1/3 c all-purpose flour
• 2 c chicken broth
• 2 c half-and-half
• 2-1/2 c chopped cooked chicken
• 1-1/2 c frozen green peas, thawed
• 1 Tbsp minced fresh thyme
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 c sour cream
• 1/2 box frozen puff pastry, thawed

Details

Servings 10

Preparation

Step 1

In a large Dutch oven, combine broccoli, potatoes and carrots; add water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes or until potatoes are tender; drain well and set aside.

In same large Dutch oven, melt butter over medium heat; add mushrooms, bell pepper and shallot. Cook, stirring frequently, for 6 - 8 minutes or until vegetables are tender. Add flour, and cook, stirring constantly, for 2 minutes.

Stir in broth and half-and-half; cook for 10-12 minutes or until thickened.

Stir in chicken, peas, thyme, salt, pepper and reserved broccoli mixture.

Stir in sour cream.

Preheat oven to 350. Spray a 13x9" baking dish with non-stick cooking spray.

Spoon mixture into prepared baking dish.

On a lightly floured surface, roll out puff pastry. Cut with desired cookie cutters (shamrock, heart, etc.), and place evenly over casserole.

Bake for 30 to 45 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.