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   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sheet-Pan Chicken Potpie   
    Categories: Poultry, Vegetables, Herbs, Pastry, Dairy   
         Yield: 8 servings   
       
         2 tb Unsalted butter   
         1 c  Chopped onion   
         1 c  Chopped celery   
         1 ts Minced garlic   
       1/3 c  A-P flour   
     2 1/2 c  Chicken broth   
       1/2 c  Heavy whipping cream   
         1 ts Minced fresh thyme   
         1 ts Salt   
       1/2 ts Pepper   
         3 c  Shredded rotisserie chicken   
        10 oz Box frozen mixed vegetables   
    17 1/3 oz Pkg puff pastry; thawed   
              A-P flour; for dusting   
         1 lg Egg; room temp, beaten   
       
     Set the oven @ 400ºF/205ºC.   
        
     Coat an 18" X 13" rimmed baking sheet with cooking   
     spray; set aside.   
        
     Melt butter in a large skillet over medium heat. Add   
     onion and celery; cook until soft, 5-6 minutes. Add   
     garlic; cook until fragrant, 30-60 seconds. Whisk in   
     flour; cook until lightly browned, 1-2 minutes. Add   
     chicken broth and heavy cream; whisk until smooth. Stir   
     in thyme, salt and pepper. Bring to a boil, then reduce   
     to a simmer. Cook until slightly thickened, about 10   
     minutes, stirring frequently. Stir in chicken and mixed   
     vegetables.   
        
     Pour chicken mixture into the prepared baking sheet;   
     spread into an even layer.   
        
     Stack two puff pastry sheets on top of each other on a   
     lightly floured surface. Roll the pastry into a   
     13x13-in. square. Use a pizza wheel or pastry cutter to   
     slice the pastry into 1-in. strips. Lay pastry strips on   
     top of the filling, covering it completely. Brush the   
     pastry with beaten egg.   
        
     Bake 35-40 minutes or until the pastry is golden brown   
     and filling is bubbling. Let cool 10 minutes before   
     cutting into squares to serve.   
        
     Susan Bronson, Rhinelander, Wisconsin   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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