Shelly's Recipe

Savory Herb-Crusted Chicken Pot Pie

Category: Casseroles - Chicken and Turkey

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp water
4 cups cubed cooked chicken
1 bag (24 ounces) frozen mixed vegetables (corn, peas, carrots, green beans and lima beans), thawed
2 tbsp butter
1/2 cup flour
2 cups chicken stock
1 tbsp onion powder
1/4 tsp ground black pepper
2 tbsp coarsely chopped fresh herbs (parsley, thyme and/or oregano)

Thaw the pastry sheet at room temperature for 40 minutes or until it is easy to handle. Heat the oven to 400. Stir the egg and water in a small bowl.

Stir the chicken and vegetables in a 13 x 9 x 2-inch shallow baking dish.

Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the stock into the saucepan and heat to a boil, stirring constantly. Reduce the heat to low. Cook and stir for about 3 minutes or until the mixture boils and thickens. Stir in the onion powder and black pepper. Pour the stock mixture over the chicken mixture.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Place the pastry over the chicken mixture, gently pressing the pastry to the edge of the dish to seal. Flute the edges, if desired. Brush the pastry with the egg mixture and sprinkle with the herbs. Cut several 2-inch long slits on the top.

Bake for 25 minutes or until the crust is golden and the filling is hot and bubbling.