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Puff Pastry-Topped Chicken Pie

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Puff Pastry-Topped Chicken Pie
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 12
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Want to make something deliciously cozy for company? Try pot pie with a touch of wine and tantalizing taste.

Ingredients

1
package (17.3 oz) frozen puff pastry sheets, thawed
1
egg, beaten
6
tablespoons butter or margarine
4
medium stalks celery, thinly sliced (2 cups)
2
medium onions, chopped (1 cup)
1
cup Gold Medal™ all-purpose flour
1
carton (32 oz) Progresso™ chicken broth (4 cups)
3
cups half-and-half
1/2
cup dry white wine, if desired
2
bags (12 oz) frozen mixed vegetables, thawed, drained
6
cups bite-size pieces cooked chicken
2
teaspoons dried tarragon leaves
1
teaspoon salt
1/4
teaspoon pepper

Directions

  • 1 Heat oven to 400°F. On lightly floured surface, unfold pastry sheets, pressing fold marks flat and sealing any tears. Measure diameter of soup plate or bowl to be used as serving dishes. Using small sharp knife, cut 12 tree shapes from pastry, about 4 to 5 inches tall and wide, to fit in soup plate. Reroll cut dough to 1/4-inch thickness as necessary to cut all trees.
  • 2 On ungreased cookie sheets, arrange pastry trees 1/2 inch apart. Brush with egg. Bake about 8 minutes or until puffed and golden brown.
  • 3 Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add celery and onions; cook 5 to 7 minutes, stirring occasionally, until crisp-tender but not browned. Stir in flour until no lumps remain. Slowly add broth, half-and-half and wine, stirring constantly. Heat to boiling, stirring constantly; cook 2 to 3 minutes or until slightly thickened.
  • 4 Stir in mixed vegetables, chicken, tarragon, salt and pepper; cook 2 to 3 minutes longer or until hot. Remove from heat. Spoon about 1 1/4 cups chicken mixture into each soup plate. Top with pastry tree.
Tips  

To make a day ahead, refrigerate the chicken mixture, and store pastry trees in an airtight container. To serve, heat chicken mixture in microwave until hot.

Cut the pastry toppers in any shape.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
310
)
Daily Value
Total Fat
34g
53%
(
Saturated Fat
15g
75%
,
Trans Fat
2g
)
Cholesterol
165mg
55%
Sodium
750mg
31%
Potassium
490mg
14%
Total Carbohydrate
41g
14%
(
Dietary Fiber
5g
18%
,
Sugars
7g
)
Protein
29g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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