The Ultimate Chicken Pot Pie

By Susan52

Ingredients

• 1 package (17.3 ounces) Pepperidge Farm® 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 Swanson® Chicken Broth or Swanson® Chicken Stock
• 1 tablespoon Dijon-style mustard
• 1 teaspoon dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
• 1/2 teaspoon ground black pepper
• 3 cups cubed cooked chicken
• 1 cup frozen peas, thawed
• 1/4 cup fresh parsley, chopped

Details

Servings 6
Preparation time 15mins
Adapted from recipelion.com

Preparation

Step 1

Preheat the oven to 400 degrees 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.

Bake for 25 minutes. Remove the aluminum foil.

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.

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.