Chicken And Rice Pot Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 sheet puff pastry, thawed overnight in refrigerator
• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• salt and pepper
• 4 tablespoons unsalted butter
• 2 teaspoons all-purpose flour
• 1 cup instant rice
• 1 3/4 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas and carrot
• 3 scallions, sliced thin

Recipe

• 1 adjust oven rack to middle position - heat oven to 400 degrees. cut puff pastry in half, then cut each half into thirds. bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
• 2 pat chicken dry with paper towels -season with salt and pepper. melt 1 tablespoon butter in large skillet over medium-high heat. cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. repeat with additional 1 tablespoon butter and remaining chicken.
• 3 add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. stir in rice, broth, and cream and bring to boil. reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. stir in peas and carrots, scallions, and chicken, along with any accumulated juices. simmer until sauce is thickened, about 3 minutes. season with salt and pepper. top with puff pastry. serve.