Ingredients
RECIPES :
Sysco Chef/OpCo: Prep Time: Servings:Cook Time:
Measure Ingredient
1/2 ea Pastry Puff sheet
2 TBS Butter-room temp
As needed Salt & Pepper
2 ea Carrot - med dice
½ ea Onion - med dice
2 ribs Celery – med dice
1 cup Green Beans Frozen
¼ tsp Dry Thyme *Optional
2 each Chicken Breast
½ cup Milk
2 can 10.5 oz Cream of Chicken Soup
A Prepared Pie Crust May be Substituted for Puff Pastry-just place cooked mixture into Pie Crust(s) instead of Baking dish for cooking.
CHICKEN POT PIE
20 min 15 min 2-4Steven Mary Sysco LA
Directions
RECIPES :
Distributed by Sysco Corporation • Houston, Texas 77077-2099 • www.sysco.com
1. Allow Green Beans to thaw at room temperature for 20 minutes. Meanwhile-Allow Puff dough to thaw, on cutting board, 5 minutes-invert (11”x8”)Baking dish onto Puff Dough and trace diameter of vessel with pairing knife to cut. Using a fork, poke several holes into Puff dough to dock reducing flaking. Place Cut, docked Puff Dough on greased baking pan and use a brush to butter top, season with salt and pepper and place in preheated 345° oven for 12-14 minutes, until golden and puffed up. Remove and reserve.
2. Dice Carrot, Celery and Onion. Cut Chicken Breast into 1/2” pieces.
3. Heat large Sauté Pan over medium-high heat and add oil to coat bottom, add 1 TBS Butter along with Carrots, Onions and Thyme, a pinch of salt and pepper- cook over high heat 3 minutes, add Celery and Chicken Breast pieces stir to coat, and cook additional 5 minutes over high heat while stirring occasionally. Add Green Beans, Cream of Chicken Soup and Milk to pan stir to combine all ingredients- should be loose and creamy, add a little more milk if desired.
4. Place Mixture in greased Baking Dish and place in 350° oven for 15 minutes, remove and Top with Puff Pastry to serve.
CHICKEN TOPPED PIE
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