Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons unsalted butter
  • 1 large leek (, white and light green parts, cleaned and chopped)
  • 1 teaspoon minced garlic
  • 1 cup peeled and sliced carrots
  • 1 cup sliced mushrooms
  • 1 tablespoon all-purpose flour
  • 1 teaspoon minced fresh rosemary (or 1/2 teaspoon dried)
  • Coarse or kosher salt and freshly ground pepper (to taste)
  • 1 can Campbell’s Condensed Cream of Mushroom Soup
  • 1 cup water
  • ½ cup peas (fresh or frozen and defrosted)
  • 1 cup frozen and defrosted peeled pearl onions
  • 3 cups cubed or shredded cooked chicken
  • ½ cup chopped fresh parsley
  • 1 sheet puff pastry ((half of a 17.3-ounce package))
  • 1 large egg, (beaten)

Instruction

  • Preheat the oven to 400°F. Lightly spray a 9-inch deep dish pie pan or similar sized baking dish with nonstick cooking spray.
  • In a large skillet, heat the butter over medium high heat. Sauté the leeks for 5 minutes, until tender. Add the garlic, carrots, mushrooms, and rosemary, season with salt and pepper, and sauté for about 8 minutes, until the mushrooms are turning brown (they may release liquid as they begin to cook; keep sautéing the vegetable mixture until the liquid has evaporated and the vegetables start to caramelize.) Then stir in the flour, and continue to stir and cook for another 2 minutes until the flour gets a bit toasted.
  • Add the Campbell’s Condensed Cream of Mushroom Soup and water, stir, and bring to a simmer. Simmer for about 3 minutes until the mixture has thickened a bit. Add the peas, pearl onions and chicken, and return the mixture to a simmer. Stir in the parsley. Turn the mixture into the pie pan.
  • Roll out the puff pastry dough slightly on a lightly floured surface.
  • Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. Brush the top of the pastry with the beaten egg and use a sharp knife to make several slits in the crust so steam can escape. Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly. Let the pie sit for about 10 minutes before cutting and serving.