Recipe

Restaurant-style Home-style Chicken Pot Pie Recipe

Add Step-by-Step Photos	Moderngirlskitchen / All my dishes 2 years, 7 months ago Quick, easy and perfectly comforting chicken pot pie. Prep:25m Cook:30m Servings:4	Moderngirls
	comfort food chicken

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Ingredients

1 sheet Pepperidge Farm Frozen Puff Pastry, at room temperature

1 cup frozen baby peas*

1-2 cups frozen carrots*

1 clove garlic, chopped

1/2 small shallot, chopped

1 8 oz can of condensed cream of mushroom soup

2 small-medium boneless, skinless chicken breasts, cubed

1/2 cup sodium-free chicken broth

black pepper

3-4 bay leaves

1/2 cup dry white wine

1 tbsp. melted butter

1 large pie dish or 2 mini casserole dishes

Directions

Spray the edges of the pie or casserole dishes with non-stick olive oil spray. Set aside.

Pre-heat oven to 400F.

Soften the shallot & garlic in olive oil in a frying pan then add chicken broth and bay leaves.

Add cubed chicken, cover lavishly with ground black pepper and heat until chicken cubes are cooked through center. Most of the broth will simmer off during this process - that's fine.

Stir in peas and carrots. *If you are using fresh peas and/or carrots, you will need to steam them first in the microwave until they are just cooked.

Once peas and carrots are "thawed", add the mushroom soup, stirring until the heat loosens it . Stir in white wine and simmer until the whole mixture is smooth.

Pour mixture into pie dish or divide evenly among smaller dishes.

Roll out pastry sheet until it is about 1/8 inch (1/2 cm) thick. If you are using more than one dish, you'll also need to cut it in half or into quarters at this point.

Gently lay the pastry over the top of the pie dish/dishes, gently crimping the edges.

Prick one or two small holes in the top of the pie then brush all over with melted butter.

Bake at 400F for about 30 minutes or until crust is puffy and golden brown.

Serve on warmed plates with a lovely crisp white wine.

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