Awesome Chicken Pot Pie

By Sube

Homemade chicken pot pie is easy to make when you start with flakey frozen puff pastry. This recipe includes carrots, peas, onions and mushrooms -- feel free to add any other veggies your family enjoys.

Ingredients

• 1 (17.3-ounce) package Puff Pastry Sheets, thawed
• 1/3 cup butter
• 4 medium carrots, peeled and sliced, about 2 cups
• 3 medium onions, chopped, about 1 1/2 cups
• 8 ounces mushrooms, sliced, about 3 cups
• 1/3 cup all-purpose flour
• 3 1/4 cups or less Swanson® Chicken Broth or Swanson® Chicken Stock
• 1/2 cup milk
• 1 tablespoon Dijon-style mustard
• 1 teaspoon dried thyme, crushed or 1 tablespoon minced fresh thyme leaves
• 1/2 teaspoon ground black pepper
• 3 cups cubed boneless, skinless chicken breasts, cooked
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Heat oven to 400°F. Unfold 1 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.

Bake for 25 minutes. Remove the aluminum foil.

While the pie crust is cooking, 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, 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.

Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.

Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.

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.

Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.