Lets do a Chicken Pot Pie Throw Down!

One of my favorite shows to watch is Bobby Flays Throw Downs. I ordinarily do not like TV, but when my husband turns on the "food net work" I admit, I am drawn to it. I am going to attempt to make the Famous "Casserole Queens" pot pie throw Down with a Shirley J Twist! You be the Judge! Here it is!
30 min
yields 6-8 servings
easy
Ingredients

* 1 sheet frozen puff pastry
* 2 tablespoons butter
* 1 roasted chicken, shredded
* 1/4 cup chopped red sweet pepper
* 2 medium shallots, thinly sliced
* 3/4 teaspoon salt
* 1/2 teaspoon dried tarragon, crushed
* 1/4 teaspoon black pepper
* 3 cups of water ( you can add milk if you prefer)
* 1 cup Of Shirley J Universal

* 1/3 cup dry white wine
* 1 1/2 cups peas, blanched
* 1 1/2 cups carrots, blanched
* 2 potatoes, peeled, diced, and boiled
* 1 egg plus 1 tablespoon milk, for egg wash

Directions

Thaw puff pastry according to package directions.

Preheat oven to 425 degrees F.

Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. In another bow; mix your water or (milk) with Shirley J, salt, tarragon, and black pepper. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.

This turned out too yummy!!! Lets see what you can come up with!

Bon Appetite!!!