Chicken and Rice Pot Pie | America's Test Kitchen

Name: Chicken and Rice Pot Pie | America's Test Kitchen
Total time: 30 min
Ingredients: 1 (9½ by 9-inch) sheet puff pastry, thawed overnight in refrigerator; 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut crosswise into 1/2-inch pieces; Salt and pepper; 4 tablespoons unsalted butter; 2 teaspoons all-purpose flour; 1 cup instant white rice; 1 3/4 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 cup frozen peas and carrots; 3 scallions, sliced thin

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Frozen puff pastry makes an excellent pot pie crust in a pinch.

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Ingredients

1 (9½ by 9-inch) sheet puff pastry, thawed overnight in refrigerator
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut crosswise into 1/2-inch pieces
Salt and pepper
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
1 cup instant white rice
1 3/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 cup frozen peas and carrots
3 scallions, sliced thin