Chicken and Vegetable Casserole With Puff Pastry (Pot Pie)

Recipe by littleturtle
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READY IN: 1hr
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Cover pan, and bring to a boil.
  • Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
  • Remove from heat and set aside.
  • Preheat oven to 350°F.
  • On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
  • Bake for 11-15 minutes on ungreased baking sheet; then set aside.
  • Thin the cheese soup by mixing it with the milk.
  • In large saucepan, melt butter over medium-high heat.
  • Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
  • Stir in flour and seasonings, mixing well.
  • Slowly pour in the chicken stock and cheese soup.
  • Cook until mixture begins to boil.
  • Cook 1 minute longer, stirring constantly.
  • Stir in vegetables; cook until heated through.
  • Pour mixture into 12"x8" casserole dish.
  • Layer sliced cheese on top.
  • Top with hot puff pastry.
  • Bake until top is golden-brown (5 minutes).
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