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Inside Out Chicken Pot Pie Recipe

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This recipe for Inside Out Chicken Pot Pie, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Trina Abraham

Category:
Category:

Ingredients:  
Ingredients:  
1 sheet frozen puffed pastry; thawed
1 can cream of chicken soup
1 c. milk
2 c. shredded cooked chicken (rotisserie)
1 c. frozen mixed veggies - peas, carrots, corn
⅛ t. each of: salt, pepper and garlic salt
4 sprigs of fresh rosemary (opt.)

Directions:
Directions:
1. Preheat oven to 400.
2. Unfold puffed pastry onto lightly floured surface. Cut pastry into 4 squares; place squares on ungreased baking sheet. Pierce the center of each square several times with fork. Bake until golden brown...approximately 15 minutes.
3. While puff pastry bakes, combine soup and milk in a bowl. Heat a skillet to medium heat and move soup mix into skillet. Add chicken, veggies and spices. Cook and break up chicken pieces; 5-10 minutes.
4. Place pastry squares on plate and top with chicken mixture. Garnish with rosemary if you're fancy like that!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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