Recipe
Ingredients
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
-
2 cups cubed boneless, skinless chicken breasts, cooked
-
2 cups cubed cooked ham
-
3 cups cooked carrot or your favorite cooked vegetables
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
Directions
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.
Ingredient Note: This recipe is a great way to use up leftover vegetables. Or you can use your favorite frozen vegetable combination- just prepare according to the package directions first.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Baked Monte Cristo Sandwiches
-
Citrus Salmon Lollipuffs
-
Reuben Puff Empanadas
-
Prosecco-Poached Fruit Tarts with Lemon Cream
-
Brie en Croute
-
Fantastic Cookie Bars
-
Deli Rolls
-
White Pizza Appetizers
-
Basil-Mushroom Tartlets
-
Cranberry Ginger Eggnog Torte
-
Fresh Herb Mini Tartlets
-
Easy Fruit Shells
-
Black Bottom Custard Cups
-
Baklava
-
Mini-Cheeseburger Pastry Bundles
-
Cheddary Chicken & Broccoli in Pastry
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?