Chicken Pot Pie
A taste of comfort and nostalgia
Yield: 12 servings
Materials
- 2 9” pie crusts comes in packs of 2
- 1 shredded rotisserie chicken
- 1 can cream of mushroom
- 1 can cream of chicken
- 1 can drained mixed veggies or bag of frozen
- Salt pepper, garlic powder, onion powder to taste
- Puff pastry sheets
- 2 Tbsps of melted butter
Instructions
- Preheat oven to 425°F.
- Lay pie crust down in a lightly greased 9x13 pan, pressing together the seams.
- In a separate bowl, combine chicken, cream of chicken, cream of mushroom, veggies, and seasonings and mix til incorporated.
- Pour mixture over pie crust and spread evenly.
- Cover with the puff pastry, using a knife cut vent strips cross wise each direction.
- Brush melted butter onto all pastry and bake at 425°F for 35-40 mins or until the puff pastry is golden brown.
- Let cool and enjoy!