Puff Pastry Chicken Pot Pie

by doughmesstic on March 15, 2010

in Casseroles, Chicken

 

Believe it or not, we don’t actually eat cake, or doughnuts, or cookies for every meal.  But that does sound nice. I would really like to start buying all of my underwear from Coleman.

It’s all waterproof, you know. But I do  wonder about the chaffing.

Anyway, when we do eat, it’s usually a meal that I can throw together without a ton of effort. It isn’t easy preparing a gourmet meal when you have a toddler pushing your dining chairs all round the kitchen, climbing into the cabinets, and emptying out the refrigerator.  Nor is it convenient not knowing what time your husband will be coming home from work. So, a casserole type of meal works out really well for us.

This chicken pot pie is the epitome of easy, but it’s so delicious and looks so nice! The puff pastry makes it a little more decadent, and therefore would be a really nice looking dish to take to a potluck or a Sunday brunch with family.  Even the kids will love it – my Seven sure does!

  chickpp2


Puff Pastry Chicken Pot Pie

 

Ingredients

  • 1 package Frozen Puff Pastry (I used Pepperidge Farm with great results)
  • 1 pound Cooked Chicken (you could use leftover rotisserie chicken)
  • 1 can Cream Of Chicken
  • 1 can Cream Of Potato
  • 1 can Corn
  • 1 can Diced Potatoes
  • 2 cups Frozen Peas & Carrots
  • 1 teaspoon Each, Salt & Pepper
  • 1 teaspoon Onion Powder
  • 5 Tablespoons Butter, Cubed

Preparation Instructions

Preheat oven to 350.

Press a square of the thawed puff pastry into the base of a square 9×9 baking pan that has been sprayed with cooking spray. Bake for 20-25 minutes, or until puffed. It does not need to be completely cooked as we will be cooking it again once we add the filling.

While the puff pastry is baking, prepare the filling.

Combine all ingredients in large mixing bowl.

When puff pastry is out of oven, add the filling, then top with the other sheet of thawed puff pastry. You can cut it into strips to make a lattice pattern if you desire. Return to oven for 45 minutes, or until top is golden brown and slightly puffed. Remove from oven and enjoy!

chickpp1

{ 10 comments… read them below or add one }

Katie March 15, 2010 at 3:40 pm

Looks delicious! I’m putting this on the menu for later this week.

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LilSis March 15, 2010 at 3:46 pm

That looks delicious! Beautiful shot of all those yummy veggies!

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Tiffany Rosenberger March 15, 2010 at 6:16 pm

Love the picture! I’m always looking for more recipes that use puff pastry.

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Patricia March 15, 2010 at 6:21 pm

Please enter me in the St. Patrick’s Day giveaway. There is no place to comment on the giveaway page. I am a follower on Facebook.

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megan March 15, 2010 at 6:30 pm

I can’t find the comment page either…. so here goes. I commented on your facebook page, posted a link on my own, retweeted the link to twitter and will stumble some of your awesome recipes!

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Fuji Mama March 15, 2010 at 10:51 pm

YUM! Love how quick and easy this looks!

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Kristin March 16, 2010 at 1:49 am

Yum, yum! Love recipes like this.

Reply

Jen @ My Kitchen Addiction March 18, 2010 at 3:40 am

Looks great! Now I am totally craving puff pastry… Yum!

Reply

Amy March 18, 2010 at 7:15 am

How easy is that?! You’re right–it makes a beautiful dish! Thanks for the recipe :)

Reply

Jessica March 29, 2010 at 8:45 pm

This looks awesome! I love your site, I am saving this to my favorites and I cant wait to try this!

Reply

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