There is no denying it. It’s cold outside! Some of us are colder than others. The one thing we all have in common when the weather is frigid is the love of comfort food. I used to joke with my grandfather that if it was cold outside we were all in the need of something covered in gravy. I’ll take gravy or anything gravy adjacent like the creamy filling of a good pot pie.
If you have the time it is quite relaxing to be in a cozy kitchen dicing vegetables, making a cream base, and making the perfect crust. If the thought of any of that makes you recoil never fear. You too can have a hearty chicken pot pie fresh from your own oven. With the help of a few items that you probably already have in your house, (or a quick trip to the grocery), you will be up and running in no time.
This recipe is easily adaptable. The chicken can be swapped out for beef or turkey. Also, the meat can be left out altogether. For a more traditional pie, reduce the recipe by half, pour filling into a pie shell and top with second pie crust. Like a cornbread crust! Go for it! I like to use jiffy mix brand cornbread.
Give it a try! Mix it up! Let me know what you think either here or in my FB Group!
Chicken Pot Pie
Chicken and vegetables with a light creamy sauce with a puff pastry crust
Pot Pie Filling
- 4 Cups Shredded or Cubed cooked chicken
- 28 oz Package of Mixed Vegetables, defrosted
- 1 can Family sized can of Cream of Chicken Soup
- 1 Sheet Puffed Pastry defrosted
- Salt and Pepper to taste
- 1 Egg, beaten
- 1 Tbsp Water
Preheat oven to 350 degrees.
In a large mixing bowl combine chicken, vegetables, and soup. Season with salt and pepper.
Prepare a 9x13 pan with non-stick spray. Add the filling to the pan making sure it's even.
Roll out the puff pastry to fit the length and width of the pan and place on top of the filling.
Brush the top of the pastry with egg wash.
Bake for 30 minutes or until it is golden brown.