Chicken Potpie
This is a quick and easy meal. Everything is already cooked. I also use the frozen grilled chicken strips when I really want it fast, it is delicious both ways. It has always been a favorite of my comfort foods, you can use pie crust instead of puff pastry if desired, but we like a lot of crust on ours, so puff pastry works great!
Chicken Potpie
This is a quick and easy meal. Everything is already cooked. I also use the frozen grilled chicken strips when I really want it fast, it is delicious both ways. It has always been a favorite of my comfort foods, you can use pie crust instead of puff pastry if desired, but we like a lot of crust on ours, so puff pastry works great!
Open in Cookpad AppSteps
- 1
Thaw vegetables and puff pastry.
- 2
Prepare a 9x13 baking dish by spraying with non stick cooking spray.
- 3
Preheat oven to 350°F.
- 4
In large bowl, mix the vegetables, peas, soup, chicken broth and cooked chicken. Add salt and pepper to taste if you like. You can add any vegetables you like, it is versatile to your liking, I also use steak sometimes or ham, cheese and potatoes to change it up. Season with other spices you like also.
- 5
Pour mixture into baking dish and spread evenly. Unroll the puff pastry and place on top of mixture. You can crimp pastry around sides of dish if you like, but do not have to.
- 6
Once mixture is all covered with pastry, slit top with a few holes to let steam vent.
- 7
Bake in 350°F oven until mixture is bubbly and puff pastry is golden brown.
- 8
You can brush with butter before cooking, but its optional since the pastry is buttery.
- 9
Serve hot.
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