PC® Free From Boneless, Skinless Air-chilled
, cut into bite-sized pieces
frozen PC® Small Sweet
Preheat oven to 400F. Spray a large baking sheet with oil. Unroll pastry on prepared sheet. Cut into 4 squares, then prick all over with a fork. Bake in centre of oven until pastry is golden, 12 to 15 min.
Heat milk with thyme, Dijon and salt in a large frying pan over medium-high. When milk starts to simmer, add squash and potato. Gently boil, stirring often, until vegetables are fork-tender, about 8 min. Transfer vegetables to a large plate using a slotted spoon. Pour liquid into a large measuring cup. Set aside.
Rinse pan, then return to burner. Add oil, then onion and chicken. Cook, stirring often, until almost cooked through, 5 to 7 min. Transfer to plate with vegetables.
Add butter to same pan. Whisk in flour and cook 1 min. Gradually add reserved liquid and whisk until sauce thickens, 2 to 3 min. Stir in peas, chicken and vegetables. Season with fresh pepper. Spoon about 1 cup chicken mixture over each baked puff pastry square.
Nutrition (per serving)
Watch below for instructions on how to make upside-down chicken pot pies.