Chicken Pot Pie with Puff Pastry Crust

  • Category

  • Ingredients

    1 tablespoon olive oil 
    1 bag (16 oz) Green Giant™ Fresh Minestrone Soup Blend 
    1/3 cup frozen sweet peas, thawed 
    2 tablespoons chopped fresh parsley 
    1/2 teaspoon dried thyme leaves 
    2 tablespoons all-purpose flour 
    1/2 cup reduced-sodium chicken broth 
    1/2 cup water 
    1/3 cup evaporated fat-free milk 
    1/4 teaspoon pepper 
    1 1/2 cups chopped deli rotisserie chicken 
    1 sheet frozen puff pastry, thawed 
    1 egg yolk 
    1 tablespoon water

  • Directions

    1. Heat oven to 400°F. 
    2. In 10-inch nonstick skillet, heat oil over medium heat. Stir in soup blend; cook about 8 minutes, stirring occasionally, until vegetables are slightly softened. Stir in peas, parsley, thyme and flour; cook, stirring constantly, about 1 minute or until flour coats vegetables. Stir in broth, water, milk and pepper; cook 3 to 4 minutes or until sauce is thickened and starts to boil. Stir in chicken. 
    3. Pour vegetable mixture into ungreased 11x7-inch (2-quart) glass baking dish. Place pastry dough on top of mixture, trimming to fit if necessary. In small bowl, beat egg yolk and water. Brush egg mixture on pastry. Bake 20 to 25 minutes or until crust is golden brown.

  • Nutrition Facts

  • 6 servings (1 cup each)
    

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