Spring Chicken and Vegetable Potpie Casserole — The Mom 100

Name: Spring Chicken and Vegetable Potpie Casserole — The Mom 100
Ingredients: 2 tablespoons unsalted butter; 1 teaspoon minced garlic; 2 large leeks (white and light green parts, cleaned and chopped); 1 cup peeled and sliced carrots; 1 cup sliced mushrooms; 1 tablespoon all-purpose flour; 1 teaspoon minced fresh rosemary (or ½ teaspoon dried); Coarse or kosher salt and freshly ground pepper (to taste); 1 can Campbell’s Condensed Cream of Mushroom Soup; 1 cup water; ½ cup fresh (or frozen and defrosted, peas); 1 cup frozen and defrosted peeled pearl onions; 3 cups cubed or shredded cooked chicken; ½ cup chopped fresh parsley; 1 sheet puff pastry (half of a 17.3-ounce package); 1 large egg (beaten)

"This Spring Chicken and Vegetable Potpie Casserole is a classic and nostalgic dish. This recipe is full of shortcuts, but has all the comfort and flavor...."

INGREDIENTS

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2 tablespoons unsalted butter

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1 teaspoon minced garlic

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2 large leeks (white and light green parts, cleaned and chopped)

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1 cup peeled and sliced carrots

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1 cup sliced mushrooms

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1 tablespoon all-purpose flour

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1 teaspoon minced fresh rosemary (or ½ teaspoon dried)

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Coarse or kosher salt and freshly ground pepper (to taste)

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1 can Campbell’s Condensed Cream of Mushroom Soup

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1 cup water

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½ cup fresh (or frozen and defrosted, peas)

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1 cup frozen and defrosted peeled pearl onions

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3 cups cubed or shredded cooked chicken

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½ cup chopped fresh parsley

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1 sheet puff pastry (half of a 17.3-ounce package)

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1 large egg (beaten)

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