1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 1/3 cup butter 4 medium carrots, peeled and sliced (about 2 cups) 3 medium onions, chopped (about 1 1/2 cups) 8 oz. mushrooms, sliced (about 3 cups) 1/3 cup all-purpose flour 3 1/4 cups Swanson® Chicken Broth 1 tbsp. Dijon-style mustard 1 tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves 1/2 tsp. ground black pepper 3 cups cubed cooked chicken 1 cup frozen peas, thawed 1/4 cup chopped fresh parsley

1.Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. 2.Bake for 25 minutes. Remove the aluminum foil. 3.Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens. 4.Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat. 5.Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips. 6.Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet. 7.Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.