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!
Puff Pastry Chicken Pot Pie
- 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
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!