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.

　　

Ingredients

Serves 6

　　1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

　　1/3 cup butter

　　4 medium carrots, peeled and sliced (about 2 cups)

　　3 medium onions, chopped (about 1

　　1/2 cups)

　　8 ounces mushrooms, sliced (about 3 cups)

　　1/3 cup all-purpose flour

　　3 1/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock

　　1 tablespoon Dijon-style mustard

　　1 teaspoon dried thyme leaves, crushed, or 1 tablespoon minced fresh thyme leaves

　　1/2 teaspoon ground black pepper

　　3 cups cubed cooked chicken

　　1 cup frozen peas, thawed

　　1/4 cup chopped fresh parsley

　　

Step 1

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.

　　

Step 2

Bake for 25 minutes. Remove the aluminum foil.

　　

Step 3

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.

　　

Step 4

Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.

　　

Step 5

Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.

　　

Step 6

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.

　　

Step 7

Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

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