Homestyle Chicken Pot Pie with Ham
Using ham in this pot pie adds great flavor, and using puff pastry for the crust makes it so simple to prepare. Warm and comforting, this delectable dinner is a hit with kids and adults alike.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup Swanson® Chicken Broth
2 cups cubed boneless, skinless chicken breasts, cooked
2 cups cubed cooked ham
3 cups cooked carrotor your favorite cooked vegetables
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2 tablespoons all-purpose flour
1 cup Swanson® Chicken Broth
2 cups cubed boneless, skinless chicken breasts, cooked
2 cups cubed cooked ham
3 cups cooked carrotor your favorite cooked vegetables
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
Instructions
Heat the oven to 375°F.
Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.
Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry. Press the pastry to the rim to seal.
Bake for 25 minutes or until the pastry is golden brown.
Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.
Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry. Press the pastry to the rim to seal.
Bake for 25 minutes or until the pastry is golden brown.
Homestyle Chicken Pot Pie with Ham
Using ham in this pot pie adds great flavor, and using puff pastry for the crust makes it so simple to prepare. Warm and comforting, this delectable dinner is a hit with kids and adul...
Directions
Print
Heat the oven to 375°F.
Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.
Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry. Press the pastry to the rim to seal.
Bake for 25 minutes or until the pastry is golden brown.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup Swanson® Chicken Broth
2 cups cubed boneless, skinless chicken breasts, cooked
2 cups cubed cooked ham
3 cups cooked carrotor your favorite cooked vegetables
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
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