Chicken and Vegetable Casserole With Puff Pastry (Pot Pie)

“Great tasting casserole. Makes a mess, but it's worth it.”
READY IN:
1hr
SERVES:
6-7
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
  2. Cover pan, and bring to a boil.
  3. Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
  4. Remove from heat and set aside.
  5. Preheat oven to 350°F.
  6. On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
  7. Bake for 11-15 minutes on ungreased baking sheet; then set aside.
  8. Thin the cheese soup by mixing it with the milk.
  9. In large saucepan, melt butter over medium-high heat.
  10. Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
  11. Stir in flour and seasonings, mixing well.
  12. Slowly pour in the chicken stock and cheese soup.
  13. Cook until mixture begins to boil.
  14. Cook 1 minute longer, stirring constantly.
  15. Stir in vegetables; cook until heated through.
  16. Pour mixture into 12"x8" casserole dish.
  17. Layer sliced cheese on top.
  18. Top with hot puff pastry.
  19. Bake until top is golden-brown (5 minutes).

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