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Creamy Parmesan Roasted Chicken Pot Pie

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Master’s Touch® Alfredo Sauce Concentrate and Custom Culinary® Gold Label Savory Roasted® Chicken Base, Creamy Parmesan Roasted Chicken Pot Pie consists of chicken, asparagus, potatoes, shallots, leaks, cremini mushrooms, baked ham, marsala wine, Dijon mustard, swiss cheese, chives, and parsley inside puff pastry sheets.

What You'll Need

Yield: 20 servings

Amount Ingredients
6 lbs. Chicken Breast, Boneless, 3/4" Diced, Cooked
2-1/2 lbs. Asparagus, 1-1/2 Bias Cut
1-1/2 lbs. Yukon Gold Potatoes, 3/4" Diced
1/2 cup Olive Oil
2 Tbsp. Garlic, Minced
1/2 cup Shallots, 1/8" Sliced
12 oz. Leek, Whites Only, Julienne Cut
2 lbs. Cremini Mushrooms, Quartered
5 oz. Virginia Bake Ham, 1/4" Julienne
5 oz. Marsala Wine, Dry
4 oz. Dijon Mustard
1 Jar Custom Culinary® Master’s Touch® Alfredo Sauce Concentrate
6 Tbsp. Custom Culinary® Gold Label Savory Roasted® Chicken Base
10 oz. Swiss Cheese, Shredded
1/4 cup Fresh Chives, Finely Chopped
1/4 cup Fresh Parsley, Finely Chopped
20 Puff Pastry Sheets
  Egg Wash, As Needed
PREPARATION

  1. Prepare 1 jar of Master's Touch® Alfredo Sauce Concentrate following package instructions. Set aside.
  2. Blanch asparagus and potatoes separately until tender. Chill and set aside.
  3. In a 2-gallon sauce pot heat olive oil over medium high heat. Add garlic and shallots. Sauté over medium high heat, stirring frequently.
  4. Add leeks, mushrooms and ham. Sauté 3-5 minutes, stirring frequently. Add wine and mustard. Heat to boiling. Reduce heat and gently boil 2 minutes, stirring frequently.
  5. Add prepared Master’s Touch® Alfredo Sauce Concentrate and Gold Label Savory Roasted® Chicken Base, mixing well.
  6. In a mixing bowl, combine all ingredients until well blended. Pour mixture into casserole dish. Cover dish with puff pastry, brush with egg wash and bake at 375°F for 30-40 minutes or until evenly browned.