How to Make Chicken Pot Pie with Puff Pastry
published by tscruz on Aug 11, 2009
I love to spend hours in the kitchen, but sometimes I need a meal in a hurry. This recipe was born out of that need. Quick–what was in the freezer? Chicken, frozen vegetables and some puff pastry I had left over from a dessert. Next check the cupboard–cans of condensed soup, of course. (I love gourmet cooking, but I’m also good with a can!) Milk in the fridge and some herb blends in the spice cabinet. Put them together and I ended up with a meal that became a family favorite. Hope your family likes it, too!
Ingredients
- 1/2 package frozen puff pastry sheets
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs
- salt and pepper
- 4 cups frozen mixed vegetables
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 tsp dried bouquet garni, herbes fines or herbes de provence (choose one)
- 1 1/2 cup milk
Method
- Thaw one sheet of puff pastry according to the directions on the package—usually 40 minutes at room temperature.
- Preheat the oven to 400.
- While pastry is thawing, cut the chicken into 1/2 inch cubes. Heat olive oil in deep skillet over medium heat. Add chicken, season lightly with salt and pepper and cook until chicken is golden on the outside and no longer pink inside, stirring occasionally.
- Put the frozen vegetables in a microwave safe bowl and thaw in microwave for 5 to 6 minutes.
- Add both cans of condensed soup to chicken in the skillet. Add milk and stir until smooth. Add frozen vegetables and dried herbs. Mix until combined. Cook over low heat until filling is bubbling slightly.
- Roll puff pastry into a 14×14 inch square. Cut into 4 equal squares.
- Divide the hot filling between each of the four individual casserole dishes and lay one square of puff pastry on top of each, letting it drape over the sides.
- Place the casserole dishes on a cookie sheet and bake in preheated oven for 15 to 20 minutes or until pastry is puffy and golden brown. Let cool slightly and serve.
