ULTIMATE CHICKEN POT PIE

Ultimate Chicken Pot Pie image

Provided by Donna Geuder

Time 1h45m

Number Of Ingredients 13

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

Steps:

1. Preheat the oven to 400 degrees F.
2. 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.
3. Bake for 25 minutes. Remove the aluminum foil.
4. 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.
5. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
6. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
7. 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.
8. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.