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  • Two classic comfort carbs—pot pie & dumplings—combine for the ultimate satisfying family meal. It’s a cinch to make with frozen puff pastry, even easier if you have leftover rotisserie chicken in the house.

    Ingredients

    • 2 tablespoons canola or vegetable oil 
    • 1 large garlic clove, minced 
    • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces, or 2 cups shredded rotisserie chicken 
    • 1 cup frozen corn 
    • 1 small red or yellow onion, minced 
    • 2 large celery stalks, diced 
    • 2 cups chicken broth 
    • 1 large bell pepper (any color), diced 
    • 1 tablespoon all-purpose flour 
    • 1 large carrot, peeled and diced 
    • 1 sheet puff pastry, thawed



  • 1. Preheat the oven to 400F.

  • 2. Heat the oil in a large, high-sided sauté pan or skillet over medium-high heat.
  • 3. If using uncooked chicken breast, add the chicken and cook about 2 minutes per side until browned. Transfer to a deep, square casserole dish. If using pre-cooked chicken, place in the casserole dish and reserve.
  • 4. Add the onion, celery, pepper, carrot, garlic and corn to the skillet and sprinkle with the salt. Cook, stirring frequently, for 5 minutes until the vegetables are crisp-tender.
  • 5. Add the chicken broth and bring to a simmer.
  • 6. Whisk in the flour and cook for 1 minute more, then pour into the casserole dish.
  • 7. Cut the puff pastry into rough 2-inch squares and gently scrunch together, tucking them into the casserole like dumplings.
  • 8. Bake for 20-30 minutes, until the pastry is puffed and golden. Serve immediately.







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