Recipe Ingredients
- 1 1/2 pounds frozen, oven-roasted, diced chicken breast, thawed
- 2 cups frozen peas and carrots
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- Chopped fresh parsley, for garnish
Recipe Directions
- Preheat oven to 375°F and coat a deep 11-inch oval baking dish with nonstick cooking spray.
- Combine chicken, vegetables and soup in prepared dish.
- On a lightly floured work surface, roll pastry out, large enough to fit over the dish. Place puff pastry on top of chicken mixture, trimming any excess. Brush with egg.
- Bake until top is golden-brown and chicken mixture is bubbling, about 25 to 35 minutes. Let cool at room temperature for at least 10 minutes before serving. Garnish with parsley and serve.
Tip:
Make chicken pot pie cups in a muffin tin! Simply combine chicken, vegetables, and soup in a large bowl. Cut out 24 4-inch circles from 4 sheets of thawed puff pastry. Firmly press 12 pastry circles in the bottom and up the sides of each muffin cup. Fill each muffin cup with chicken mixture. Place remaining pastry circles on top of chicken mixture, press gently around the edges to seal. Brush tops of pot pies with egg. Bake for 15 to 20 minutes, until golden-brown.
