Featured Foodie featured FOODIE CHICKEN AND MASHED POTATO POT PIE

By pjones-2

Ingredients

• 1 pkg. Bob Evans Original Mashed Potatoes
• 2 cups rotisserie chicken, diced
• 2 cups frozen mixed vegetables
• 1 1/2 cups milk
• 1 cup Parmesan, shredded
• 1 sheet puff pastry, thawed
• 1/2 cup onion, diced
• 4 tablespoons butter
• 4 tablespoons flour
• 1 clove garlic, minced
• 1 egg, beaten
• 1/4 teaspoon black pepper

Preparation

Step 1

Time to Table

Prep 10 min Cook 40-50 min
Total 60 min Serves 6
Directions

STEP 1
Preheat oven to 400 F.

STEP 2
In a large skillet over medium heat, melt butter. Add onion and garlic and sauté until onions are translucent, about 5 minutes.

STEP 3
Add flour and stir for about 1 minute. Gradually whisk in the milk until sauce is thick and smooth.

STEP 4
Stir in black pepper, frozen mixed vegetables, chicken and parmesan cheese. Mixture will be thick.

STEP 5
Pour into 9" x 13" baking dish. Smooth mixture into baking dish.

STEP 6
Remove board overwrap and film of Bob Evans Original Mashed Potatoes and carefully spread on top of the sauce mixture.

STEP 7
Unfold the thawed pastry onto a clean lightly floured surface. Roll out puff pastry slightly and place over the filling. Press the pastry to the rim to seal. Brush the pastry with the beaten egg and cut slits into pastry.

STEP 8
Bake for 40-50 minutes or until puff pastry is golden brown and the filling is hot and bubbling. Let cool for 10 minutes before serving.