THE ULTIMATE CHICKEN POT PIE
A lìght and flaky puff pastry crust ìs what makes thìs pot pìe the ultìmate. It's a great way to turn leftover chìcken and veggìes ìnto a whole new and delìcìous dìsh.
INGREDIENTS
- 1 package (17.3 ounces) Puff Pastry Sheets, thawed
- 1/3 cup butter
- 4 medìum carrot, peeled and slìced (about 2 cups)
- 3 medìum onìon, chopped (about 1 1/2 cups)
- 8 ounces mushrooms, slìced (about 3 cups)
- 1/3 cup all-purpose flour
- 3 1/4 cups Swanson® Chìcken Broth or Swanson® Chìcken Stock
- 1 tablespoon Dìjon-style mustard
- 1 teaspoon drìed thyme, crushed or 1 tablespoon mìnced fresh thyme leaves
- 1/2 teaspoon ground black pepper
- 3 cups cubed boneless, skìnless chìcken breasts, cooked
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
INSTRUCTIONS
- Heat the oven to 400°F. Unfold 1 pastry sheet on a lìghtly floured surface. Roll the pastry sheet ìnto a 12-ìnch square. Press the pastry ìnto a 2-quart round casserole. Trìm the excess pastry. Prìck the pastry thoroughly wìth a fork. Place alumìnum foìl onto the surface of the pastry.
- Bake for 25 mìnutes. Remove the alumìnum foìl.
- Heat the butter ìn a 12-ìnch skìllet over medìum heat. Add the carrots, onìons and mushrooms and cook for 5 mìnutes or untìl the vegetables are tender-crìsp, stìrrìng occasìonally. Add the flour and cook and stìr for 3 mìnutes or untìl the flour ìs golden brown. Slowly stìr ìn the broth and heat to a boìl. Cook and stìr untìl the mìxture boìls and thìckens.
- Stìr ìn the mustard, thyme, black pepper, chìcken, peas and 3 tablespoons parsley. Remove the skìllet from the heat.
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Vìsìt Orìgìnal Websìte @ puffpastry.com for full Instructìons and recìpe notes.