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| Chicken Pot Pies |
Grandboy #2 spent the evening with us and for dinner I made chicken pot pies. Very quick and easy, it took barely half an hour to put this together. It uses just 5 ingredients, all of which are available at our local supermarket.
1 lb. oven roasted chicken, shredded
1 (10 oz.) can Cream of Chicken soup
1 (8 oz.) pkg. frozen mixed vegetables, blanched in 1 Tbsp. water
1 (2 rolls) pkg. Pillsbury puff pastry
1 egg, beaten
salt and pepper to taste
Directions
- Preheat oven to 375F.
- Thaw 1 sheet of pastry and return 2nd sheet to freezer.
- Cut 4 circles from pastry, each the size of a glass ramekin, make 5 slits on each circle and set aside.
- Mix remaining ingredients together and using half of the chicken mixture, fill 4 glass ramekins.
- Top with pastry, seal edges to rim of ramekin and brush with a beaten egg yolk.
- Bake at 375F for 20-25 minutes until crust is GBD (golden brown and delicious).
Notes
The second sheet of puff pastry and remaining portion of chicken mixture was used to make a braided pot pie and a ramekin of latticed pot pie.
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| Braided Pot Pie |
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| Latticed Pot Pie |
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