Lunch: Classic Chicken Pot Pie

Recipe by The Good Housekeeping Test Kitchen Nothing is quite as comforting as classic-style chicken pot pie.

Ingredients

1 sheet frozen (thawed) puff pastry
1 tbsp. oil
1 large onion, chopped and cooked 5 min.
1 lb. Yukon gold potatoes, chopped in 1/2" pieces
1 c. chicken broth
1/2 tsp. salt
1 tbsp. cornstarch
1/2 c. half-and-half
2 c. shredded rotisserie chicken
3/4 c. frozen corn
3/4 c. frozen peas
1/4 c. cooked bacon

Instructions

Cut 4" circles from puff pastry; arrange on parchment-lined cookie sheet. Bake at 400 degrees F for 15 minutes.
In large skillet, heat oil on medium; add onion and cook 5 minutes. Add potatoes, chicken broth, and salt. Cover and cook 10 minutes. Stir cornstarch into half-and-half and add to skillet along with chicken and corn and peas. Simmer 3 minutes. Serve topped with pastry and cooked bacon.

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