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 Quick and Easy Chicken Pot Pie
Chicken pot pie is a hearty casserole that often becomes a family favorite. This is a great recipe for leftover Turkey too!
Here we simplify the recipe by using condensed soups and frozen mixed vegetables - a great time saver! Quick and Easy Chicken Pot Pie
2 Cups Cooked Chicken (cubed or shredded)
2 Cups Frozen Mixed Vegetables
1 Can Cream of Chiken Soup
1 Can Cream of Celery Soup
1 cup Milk
2 Tablespoons Butter
1 tsp. Dried Rosemary (crushed)
Salt and pepper to taste
1 Sheet Puff Pastry
Serves about 6
Combine chicken, vegetables, soups, milk, butter and rosemary in large bowl.
Spray 9 X 13 pan with non-stick cooking spray.
Pour Chicken mixture into 9 X 13 inch pan
Cover Pan with aluminum foil and place into a pre-heated 350 degree Oven for 20 minutes
Thaw pastry for 30 minutes, gently unfold and place on a lightly floured surface.
Roll to lengthen shape to more closely fit the pan. If any cracks develop, sprinkle with water and press together to seal.
Remove pan with chicken mixture from oven, remove foil, stir to combine well and cover with puff pastry, increase oven temp. to 400, bake an additional 10 to 12 minutes or until crust is flaky and golden brown
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