Ultimate Chicken Pot Pie

Name: Ultimate Chicken Pot Pie
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1 pkg (17.3 oz) pepperidge farm puff pastry sheets, thawed; 1/3 c butter; 4 medium carrots, peeled and sliced (about 2 cups); 3 medium onions, chopped (about 1-1/2 cups); 8 oz mushrooms, fresh - sliced; 1/3 c all purpose flour; 3 1/4 c swanson chicken broth or swason chicken stock; 1 Tbsp dijon mustard; 1 tsp dried thyme leaves crushed or 1 tbl minced fresh thyme leaves; 1/2 tsp black pepper; 3 c cubed cooked chicken; 1 c froozen peas, thawed; 1/4 c fresh parsley, chopped

By Donna Geuder
@angelmee

I have been making this awesome Chicken Pot Pie for years and it is so easy. I found it in the Campbell's Kitchen and it uses leftover chicken and vegetables. So enjoy this comfort food.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

1 Hr 25 Min

Method:

Bake

Ingredients

1 pkg

(17.3 oz) pepperidge farm puff pastry sheets, thawed
1/3 c

butter
4 medium

carrots, peeled and sliced (about 2 cups)
3 medium

onions, chopped (about 1-1/2 cups)
8 oz

mushrooms, fresh - sliced
1/3 c

all purpose flour
3 1/4 c

swanson chicken broth or swason chicken stock
1 Tbsp

dijon mustard
1 tsp

dried thyme leaves crushed or 1 tbl minced fresh thyme leaves
1/2 tsp

black pepper
3 c

cubed cooked chicken
1 c

froozen peas, thawed
1/4 c

fresh parsley, chopped
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How to Make Ultimate Chicken Pot Pie

Step-by-Step

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.