Looking for a delicious, comforting dinner? Give this Easy Chicken Pot Pie a try! Grab a bag of Always Save Frozen Mixed Vegetables to get started.
Directions:
Set frozen puff pastry sheet on the countertop to thaw. Takes about 40 min. Preheat oven to 400
degrees. Grease a deep 9 inch pie pan or an 8×8 baking dish, then set aside.
In a large sauté pan over medium heat place oil, butter and chopped yellow onion. Cook for 3
minutes stirring occasionally. Stir in minced garlic and cook for another minute. Slowly whisk in
flour until contents are thick. Whisk in chicken broth and milk. Add all seasoning then whisk
together and simmer for 3 minutes. Add frozen vegetables and shredded chicken. Transfer to
your baking dish. Top with thawed puff pastry. Cut four slits in the top for steam to escape while
baking. Trim the sides of the puff pastry leaving only a 1/2 inch extra on the sides. Whisk egg
and 1 Tablespoon of water. Brush some of the egg wash on top of the puff pastry. Place baking
dish on a sheet pan to catch overflow. Bake for 25-30 minutes or until puff pastry is golden on all
sides. Remove from oven and let cool for 10 minutes before serving. Enjoy!
