THE ULTIMATE CHICKEN POT PIE

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

THE ULTIMATE CHICKEN POT PIE

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • cup butter

  • 4

    medium carrots, peeled and sliced (about 2 cups)

  • 3

    medium onions, chopped (about 1½ cups)

  • 8

    oz. mushrooms, sliced (about 3 cups)

  • cup all-purpose flour

  • cups Swanson® Chicken Broth

  • 1

    tbsp. Dijon-style mustard

  • 1

    tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves

  • ½

    tsp. ground black pepper

  • 3

    cups cubed cooked chicken

  • 1

    cup frozen peas, thawed

  • ¼

    cup chopped fresh parsley

Directions

1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. 2. Bake for 25 minutes. Remove the aluminum foil. 3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens. 4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat. 5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips. 6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet. 7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.


Nutrition

Facebook Conversations