Ingredients

RECIPES :

Sysco Chef/OpCo: Prep Time: Servings:Cook Time:

Measure Ingredient

1/2 ea Pastry Puff sheet

2 TBS Butter-room temp

As needed Salt & Pepper

2 ea Carrot - med dice

½ ea Onion - med dice

2 ribs Celery – med dice

1 cup Green Beans Frozen

¼ tsp Dry Thyme *Optional

2 each Chicken Breast

½ cup Milk

2 can 10.5 oz Cream of Chicken Soup

A Prepared Pie Crust May be Substituted for Puff Pastry-just place cooked mixture into Pie Crust(s) instead of Baking dish for cooking.

CHICKEN POT PIE

20 min 15 min 2-4Steven Mary Sysco LA

Directions

RECIPES :

Distributed by Sysco Corporation • Houston, Texas 77077-2099 • www.sysco.com

1. Allow Green Beans to thaw at room temperature for 20 minutes. Meanwhile-Allow Puff dough to thaw, on cutting board, 5 minutes-invert (11”x8”)Baking dish onto Puff Dough and trace diameter of vessel with pairing knife to cut. Using a fork, poke several holes into Puff dough to dock reducing flaking. Place Cut, docked Puff Dough on greased baking pan and use a brush to butter top, season with salt and pepper and place in preheated 345° oven for 12-14 minutes, until golden and puffed up. Remove and reserve.

2. Dice Carrot, Celery and Onion. Cut Chicken Breast into 1/2” pieces.

3. Heat large Sauté Pan over medium-high heat and add oil to coat bottom, add 1 TBS Butter along with Carrots, Onions and Thyme, a pinch of salt and pepper- cook over high heat 3 minutes, add Celery and Chicken Breast pieces stir to coat, and cook additional 5 minutes over high heat while stirring occasionally. Add Green Beans, Cream of Chicken Soup and Milk to pan stir to combine all ingredients- should be loose and creamy, add a little more milk if desired.

4. Place Mixture in greased Baking Dish and place in 350° oven for 15 minutes, remove and Top with Puff Pastry to serve.

CHICKEN TOPPED PIE