This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chicken Pot Pie

Ingredients:

  • 1 Rouses rotisserie chicken deboned and cubed
  • 1 pkg (17.3 ounces) Pepperidge Farm puff pastry sheets, thawed
  • 1/2 stick butter
  • 4 medium carrots, peeled and sliced (about 2 cups)
  • 1 medium onion, chopped
  • 4 cloves fresh garlic, minced
  • 1 Portabella mushroom, sliced
  • 1/3 cup all-purpose flour
  • 3 1/4 cups Swanson chicken broth
  • 1 Tbsp. Dijon-style mustard
  • 1 tsp. dried thyme, crushed or 1 Tbsp. fresh thyme leaves, minced
  • 1/2 tsp. ground black pepper
  • 1 cup frozen peas, thawed
  • 1 cup pearl onions
  • 1/4 cup fresh parsley, chopped
  • salt to taste

Instructions:

Heat the oven to 400 degrees Fahrenheit.  Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Fit the pastry into a 2-quart round casserole.  Trim the excess pastry.  Prick the pastry thoroughly with a fork.  Heat the butter in a 12-inch skillet over medium heat.  Add the carrots, onions, garlic, and mushrooms and 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, salt, pearl onions, peas, and 1/2 of the parsley and cubed chicken.  Remove the skillet from the heat.  Spoon the chicken mixture into the casserole.  Place pastry sheet over casserole.  Trim any excess pastry.  Sprinkle with the remaining parsley.  Place the casserole on to a baking sheet.  Bake for 35 to 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.