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The Ultimate Chicken Pot Pie

The Ultimate Chicken Pot Pie

5 1

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.

serves 6 people

Ingredients

cost per recipe: $15.58

The price is determined by the national average.

  • 1

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

  • 1/3

    cup butter

  • 4

    medium carrot, peeled and sliced (about 2 cups)

  • 3

    medium onion, 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, 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

view nutrition info

How to Make It

Step 1

Heat the 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.

Step 2

Bake for 25 minutes.  Remove the aluminum foil.

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 7

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

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

BUY NOW
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(1)
  • awjackson

    February 3, 2011

    The Ultimate Chicken Pot Pie

    great recipe!!!!

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