CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)

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Make and share this Chicken and Vegetable Casserole With Puff Pastry (Pot Pie) recipe from Food.com.

Provided by littleturtle

Categories     Savory Pies

Time 1h

Yield 6-7 serving(s)

Number Of Ingredients 19

10 ounces broccoli florets (2 cups) or 10 ounces frozen chopped spinach (2 cups)
1 cup green beans
1/2 cup corn
1 celery rib, cut into 1-inch pieces
1 (10 ounce) package puff pastry or 1 (10 ounce) package crescent roll dough, thawed
1 (10 3/4 ounce) can cheddar cheese soup
3/4 cup milk
3 tablespoons butter
2 boneless skinless chicken breasts, boiled & cut into bite-size pieces (about 2 lbs)
3 garlic cloves, minced or 3/4 teaspoon garlic powder
1/3 cup onion, finely chopped
1/2 lb mushroom, sliced
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup flour
1 3/4 cups chicken stock
6 slices cheddar cheese

Steps:

  • In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
  • Cover pan, and bring to a boil.
  • Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
  • Remove from heat and set aside.
  • Preheat oven to 350°F.
  • On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
  • Bake for 11-15 minutes on ungreased baking sheet; then set aside.
  • Thin the cheese soup by mixing it with the milk.
  • In large saucepan, melt butter over medium-high heat.
  • Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
  • Stir in flour and seasonings, mixing well.
  • Slowly pour in the chicken stock and cheese soup.
  • Cook until mixture begins to boil.
  • Cook 1 minute longer, stirring constantly.
  • Stir in vegetables; cook until heated through.
  • Pour mixture into 12"x8" casserole dish.
  • Layer sliced cheese on top.
  • Top with hot puff pastry.
  • Bake until top is golden-brown (5 minutes).

Nutrition Facts : Calories 663.9, Fat 40.3, SaturatedFat 17.9, Cholesterol 85.5, Sodium 1266, Carbohydrate 48.5, Fiber 3.3, Sugar 3.8, Protein 29.4

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