Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips. Spoon the chicken mixture into the casserole.

Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells. Top with the pastry tops, if desired.

Spoon the chicken mixture into a 9-inch deep-dish pie plate. Unfold the pastry sheet and place it over the chicken mixture. Fold the edges of the pastry under itself to fit the pie plate (this doubled edge makes for a nicer-looking crust).

2025年1月25日 · Chicken pot pie is a classic, old-fashioned savory pie that’s traditionally made with a flaky, buttery pie crust and a creamy chicken and vegetable filling. There are endless ways to prepare this dish — from single crusts to double crusts, puff pastry to biscuit toppings — and everything in between.

No fussing with pie crusts in this recipe. This easy and upscale pot pie features puff pastry shells, filled with a flavorful, creamy chicken and vegetable mixture. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.

2024年9月19日 · This chicken pot pie with puff pastry is filled with tender chicken and vegetables in a rich and creamy sauce for the ultimate comfort food.

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

2024年3月16日 · Whip up this mouthwatering Puff Pastry Chicken Pot Pie recipe in no time! Made with rotisserie chicken, frozen veggies, and a buttery pastry crust, it’s the perfect dinner solution for busy weeknights. Your family will be begging for seconds!

Quick and easy "pot pie" baked in a 9" x 13" baking pan. Ready-to-bake puff pastry sheet makes this a quick meal loaded with veggies and protein. Thaw one puff pastry sheet by setting out on waxed paper 40 minutes before meal prep. Preheat oven to 375 degrees. Grease a 9" x 13" baking pan and set aside.

Stir the chicken, gravy, thyme, onion powder and vegetables in the skillet and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender. Season to taste. Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.