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.

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Recipe Summary test

prep:
20 mins
cook:
15 mins
bake:
1 hr 10 mins
total:
1 hr 45 mins
Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 400°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.

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  • 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.

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