Chunky Chicken Potpie

Chunky Chicken Potpie
Servings: 6 Prep 15 mins Bake 400°F 30 mins

Ingredients

  • 3 cups diced cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup
  • 1 can (19 ounces) kidney beans, drained and rinsed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (4-1/2 ounces) diced green chiles, drained
  • 1/4 cup water
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1 tablespoon water
  • 1 tablespoon grated Parmesan

Make It

1. Heat oven to 400 degrees F.

2. Mix chicken, soup, kidney beans, mushrooms, chiles, water, sage, thyme, salt and pepper in large bowl. Scrape into 8 x 8 x 2-inch glass baking dish.

3. Place pastry on top of filling; crimp edges along rim of baking dish.

4. Brush egg mixture over pastry. Sprinkle top evenly with Parmesan cheese. Cut about ten 1-inch steam vents in pastry.

5. Bake in 400 degrees F for 30 minutes. If it browns too quickly, cover with foil. Let stand 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 306, Fat, total (g): 13, chol. (mg): 103, sat. fat (g): 3, carb. (g): 21, fiber (g): 4, pro. (g): 29, sodium (mg): 816, Percent Daily Values are based on a 2,000 calorie diet.