The Ultimate Chicken Pot Pie Recipe

Name: The Ultimate Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (17.3 ounces) Pepperidge Farm(R) 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 oz. mushrooms, sliced (about 3 cups); 1/3 cup all-purpose flour; 3 1/4 cups Swanson(R) Chicken Broth; 1 tbsp. Dijon-style mustard; 1 tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves; 1/2 tsp. ground black pepper; 3 cups cubed cooked chicken; 1 cup frozen peas, thawed; 1/4 cup chopped fresh parsley

Servings: persons

1 pkg. (17.3 ounces) Pepperidge Farm(R) 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 oz. mushrooms, sliced (about 3 cups)
1/3 cup all-purpose flour
3 1/4 cups Swanson(R) Chicken Broth
1 tbsp. Dijon-style mustard
1 tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
1/2 tsp. ground black pepper
3 cups cubed cooked chicken
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

1
1. Heat the oven to 400u00b0F. 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.
2
2. Bake for 25 minutes. Remove the aluminum foil.
3
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.
4
4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
5
5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
6
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.
7
7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

933

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pkg. (17.3 ounces) Pepperidge Farm(R) 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), and more.

Yes, The Ultimate Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Ultimate Chicken Pot Pie

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