Making something for potluck after church means making something the night before or getting up early. I chose to get up early. I also knew I was going to make a chicken pot pie but the more I thought about dirtying up so many dishes exhausted me, so this is what I came up with.
1 sheet puff pastry sheet, thawed
1/3 C butter
1 frozen bag peas & carrots
1 chopped onion
1/3 C flour
3 frozen or thawed chicken breasts OR 7 tenders OR 7 thighs or a combo
3 1/4 C chicken stock/broth (saved from boiling chicken)
1 T dijon mustard
1 t dried thyme
1/2 t pepper
3 T dried parsley
Preheat oven 400°.
Boil chicken in a stock pot. Save water/broth for later. Cube chicken and set aside.
In a Dutch oven or heavy stock pot, melt butter over medium heat. Add onion, peas, carrots. Cook 5 minutes or until tender. Add chicken and flour. Cook about 3 minutes or until the flour starts to brown. Slowly stir in broth and heat to a boil. Cook and stir until it thickens. Stir in mustard, thyme, pepper and parsley. Remove from heat.
Unfold puff pastry sheet on a lightly floured surface. Cut pastry sheet crosswise into thick strips. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry.
Bake 45 minutes.
PS Don't expect to take home any leftovers.
PS Don't expect to take home any leftovers.
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