↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Savory Herb-Crusted Chicken Pot Pie
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Moist & Savory Herb Roasted Chicken
by LatinLady
Prep time: 1/2-hour Cooking time: Approximately 2 hours Difficulty level: 2 Serves 6 - 8 Ingredients: Vegetable Mix: 8 Garlic cloves - Crushed with flat side of knife & slivered
by LatinLady
Prep time: 1/2-hour Cooking time: Approximately 2 hours Difficulty level: 2 Serves 6 - 8 Ingredients: Vegetable Mix: 8 Garlic cloves - Crushed with flat side of knife & slivered
Herb Crusted Chicken
by sgre52160
8 chicken thighs Soy sauce Salt and pepper, to taste 1 tsp garlic powder 6 tbsp Dijon mustard 2 cups bread crumbs 1 tsp dried rosemary and thyme leaves 4 tbsp melted butter Preheat oven to 3
by sgre52160
8 chicken thighs Soy sauce Salt and pepper, to taste 1 tsp garlic powder 6 tbsp Dijon mustard 2 cups bread crumbs 1 tsp dried rosemary and thyme leaves 4 tbsp melted butter Preheat oven to 3
Walnut & Herb Crusted Chicken
by sgre52160
3/4 cup finely chopped walnuts 1/4 cup plain breadcrumbs 1 1/2 tsp dried basil leaves 3/4 tsp dried rosemary leaves 2 tbsp flour 1/2 tsp salt 1 egg white 2 1/2 lbs chicken pieces, skin r
by sgre52160
3/4 cup finely chopped walnuts 1/4 cup plain breadcrumbs 1 1/2 tsp dried basil leaves 3/4 tsp dried rosemary leaves 2 tbsp flour 1/2 tsp salt 1 egg white 2 1/2 lbs chicken pieces, skin r
Parmesan Herb Crusted Chicken Breast
by sgre52160
4 boneless, skinless chicken breasts 2 cups crushed Stove Top Stuffing Mix (I use my food processor, much easier) 1 cup grated Parmesan Cheese 2 eggs 1/2 cup milk In a shallow dish, mix togethe
by sgre52160
4 boneless, skinless chicken breasts 2 cups crushed Stove Top Stuffing Mix (I use my food processor, much easier) 1 cup grated Parmesan Cheese 2 eggs 1/2 cup milk In a shallow dish, mix togethe
view more member recipes
related CDKitchen recipes
Herb Roast Turkey
Zesty Herb Light And Easy Grilled Chicken
Zesty Herb Grilled Chicken
Mediterranean Herb Mix
Savory Chicken Dip
Herb-Crusted Chicken Breast
Savory Polenta or Tex-Mex Tamale Casserole