Chicken Potpie Casserole

This is serious comfort food! It's the goodness of a chicken potpie, but instead of a pie crust, you get a puff pastry topping. So easy and so good! Enjoy!

Ingredients:

-4 Tbs butter, divided

-2 chicken breasts, skinless, boneless, cut into chunks

-2 tsp salt, divided

-2 tsp pepper, divided

-1 onion, finely chopped

-2 garlic cloves, minced

-1/4 tsp dried thyme

-1/2 cup flour

-2 cups chicken broth

-1/2 cup heavy cream

-1 (10 oz) bag frozen mixed vegetables

-1 Tbs lemon juice

-1 (17.3 oz) package frozen puff pastry, thawed

Directions:

Preheat oven to 325 F. Coat a 9x13 pan with butter flavored cooking spray and set aside.

Melt 1 Tbs of the butter in a large skillet (a wok works great for this). Add the chicken chunks and season with one tsp salt and one tsp pepper. Give it a good stir and nicely brown the chicken on all sides. Remove chicken onto a plate.

Return skillet to stove and melt remaining butter. Add the onion and cook for about 5 minutes. Stir in the garlic and thyme. Give it a good stir and cook for one minute. Sprinkle the flour and mix very well. Cook for one minute. Add the broth and cream. Mix very well and bring to a boil, stirring constantly. Cook until thickened, for about 2 minutes.

Stir in the veggies, lemon juice, chicken and all juices accumulated, remaining salt and pepper. Give it one more good stir and return to a boil.

Pour that goodness into prepared pan. 

Cut the puff pastry into 12 pieces. Roll and twist each piece. Place 6 pieces at even intervals horizontally and 6 vertically. Coat the pastry with butter flavored cooking spray.

Bake in preheated oven for 45 minutes. Switch the oven to broil and cook for a couple more minutes, but keep an eye on it so that the pastry doesn't burn.

Remove from the oven, let it sit for 10-15 minutes and enjoy!