Shelly's Recipe

CHICKEN AND RICE POT PIE

Category: Casseroles - Chicken and Turkey

1 (9 1/2 by 9-inch) sheet puff pastry, thawed overnight in refrigerator
4 boneless, skinless chicken breasts (about 1 1/2 lbs), cut crosswise into 1/2-inch pieces
Salt and pepper
4 tbsp unsalted butter
2 tsp flour
1 cup instant white rice
1 3/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 cup frozen peas and carrots
3 scallions , sliced thin

Adjust oven rack to middle position and heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.

Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 1 tbsp butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tbsp butter and remaining chicken.

Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve. Serves 6