Prep Time: 30 Min
Cook Time: 30 Min
– 2 Tenderflake Rolled Puff Pastry Sheets – ¼ cup butter, unsalted – 1 cup onions, diced – 2 cups broccoli crowns, cut into bite-sized pieces – ¾ cup condensed cheddar cheese soup – ½ cup heavy cream (35%) – 2 cups shredded cheddar cheese – ½ teaspoon pepper – 3 cups cooked chicken, cut into bite-sized pieces
Remove both Tenderflake Rolled Puff Pastry Sheets from box and allow to thaw in their packaging at room temperature for 2 hours.
In a large frying pan, sauté onions with butter until onions start to brown slightly.
Step 3: Add broccoli to frying pan and cook with onions (over medium heat) for 5 minutes.
Reduce heat to low-medium then add soup, heavy cream, and shredded cheese to the broccoli mixture. Stir well to mix. Simmer on low heat for about 5 minutes until sauce slightly thickens.
Add chicken to mixture and simmer for 5 minutes.
Lightly spray a 9” x 9” baking dish with non-stick cooking spray. Unwrap one of the Tenderflake Rolled Puff Pastry Sheets and gently lay it in the casserole dish pressing the sheet down firmly against the bottom and inside sides of dish.
Place the baking dish in the oven and bake for 15 minutes. Remove from the oven and use a fork to gently press down the sides and bottom of the pastry sheet.
Add in chicken mixture. Place the second unbaked Tenderflake Rolled Puff Pastry Sheet over top of the mixture. Press edges together and crimp with a fork. Cut 3-4 lines in the top of the unbaked pastry sheet to allow heat to escape while baking.
Bake for 30 minutes (until top pastry sheet is golden brown). Serve hot.