Savory Herb-Crusted Chicken Pot Pie

Name: Savory Herb-Crusted Chicken Pot Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 680 grams diced cooked chicken; 473 milliliters Swanson® Chicken Broth (Regular, Natural or Certified Organic); 1 eggs; 118 milliliters all-purpose flour; 2 Tbsps coarsely chopped fresh herbs (parsley, thyme and/or oregano); 680 grams frozen mixed vegetables (corn, peas, carrots, green beans and lima beans); 1 sheet Pepperidge Farm® Puff Pastry; 1 Tbsp water

Savory Herb-Crusted Chicken Pot Pie might be just the main course you are searching for. This recipe serves 6. One serving contains 652 calories, 32g of protein, and 40g of fat. A mixture of butter, herbs, puff pastry, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.

Heat the oven to 400 degrees F. Stir the egg and water with a fork in a small bowl.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

Oven

Stir the chicken and vegetables in a 13x9 inch shallow baking dish. Set aside.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Baking Pan

Heat the butter in a 2 quart saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the broth 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.

Ingredients you will need

Broth