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.
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.
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. 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, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat. Season the mixture with salt and pepper.
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 chicken mixture 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 chicken mixture is hot and bubbling and the pastry is golden brown.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.