A surprisingly quick and easy dinner that I made last night - and Scott and Mike both liked it enough to ask for the leftovers tonight. Now, you know that's good. My photos below aren't so pretty, mainly because Mike doesn't like the veggies, so I serve them separately. But it's a pretty yummy dinner. From the website puffpastry.com.
For the chicken, I baked four chicken breasts (boneless halves) in a foil-lined baking dish at 350 degrees for about 30 minutes. (Lots of salt and pepper on top.) I tried to not overbake them. The chicken was tender and much better to me than boiled chicken. Here's the recipe:Savory Herb-Crusted Chicken Pot Pie
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1 1/2 pounds diced cooked chicken (about 6 cups)
1 bag (24 ounces) frozen mixed vegetables (corn, peas, carrots, green beans and lima beans)
4 tablespoons butter
1/2 cup all-purpose flour
1/2 tsp. salt
2 cups Swanson® Chicken Broth
1/2 cup cream
2 tablespoons coarsely chopped fresh herbs (parsley, thyme and/or oregano)
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Stir the egg and water with a fork in a small bowl.
Stir the chicken and vegetables in a 13 x 9-inch (3-quart) shallow baking dish. Set aside.
Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the broth and cream into the saucepan and heat to a boil, stirring constantly. Reduce the heat to a low and cook for about 3 minutes or until the mixture thickens. Pour over the chicken mixture.
Unroll the pastry sheet on a lightly floured surface. Roll the sheet to a 13 x 9-inch rectangle. Place the pastry over the chicken mixture, gently pressing the pastry to the edge of the dish to seal. Flute the edges if desired. Brush with the egg mixture and sprinkle with the herbs. Cut several 2-inch long slits on the top.
Bake for 25 minutes or until golden and filling is bubbly.
