Easy Chicken Pot Pie

I don’t really know many people who would turn down a creamy chicken pot pie. Something magical happens when you top anything with buttery puff pastry. Hearty, warm and comforting.

This chicken pot pie epitomizes comfort. If you know me, you know it’s not really my style to use canned or boxed anything in my cooking.  Whenever I do, I’m keenly aware of it – it’s like I’m cheating or something. However,  for this recipe I use canned condensed soup and it really is amazing. I don’t care what anyone says. I’ve gone the ‘make-my-sauce-from-scratch-route’ and I so prefer the soup. It’s just the right consistency and the flavor is so perfect.  The outcome is a creamy, flavor packed chicken pot pie.

The best part about the whole thing – it’s really easy. Oh, and should I mention again there’s buttery puff pastry involved?

Enough said.

Meet the cast. Roasted chicken, soups, peas and carrots, parsley and salt and pepper.

I don’t know what possessed me to use canned peas and carrots. I regret it. Frozen or fresh keep their color better. I like color.

Mix and place in a large baking dish (on a sheet pan).

I don’t mess around – go big or go home.

Take the pastry sheet and place it over the baking dish – no need to roll it. Crimp up the sides however you want. Its doesn’t have to be pretty – the rustic look works.

Don’t bother trimming the excess pastry off – don’t let that stuff go to waste.

After 30 or so minutes in the oven – magic.

My sisters birthday always falls a day or two after Thanksgiving and for her birthday dinner, she always requests turkey pot pie. This year she turns 27, so let’s just say I’ve had a few years to refine this recipe. All that to say, this would be an excellent way to use up the leftover turkey from Thanksgiving dinner.

much love!

jess

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Easy Chicken Pot Pie

4 – 6 chicken breasts, roasted and shredded
2 26 oz cans of condensed cream soup (1 can cream of chicken and 1 can cream of mushroom)
2 cups cooked peas and carrots, canned or frozen
3 garlic cloves (minced)
2 tablespoons flat leaf parsley (finely chopped)
1 teaspoon salt
1 teaspoon pepper
1 sheet puff pastry, thawed

Preheat oven to 375 degrees.

Shred pre-cooked chicken and set aside in a large bowl.

Add soups, peas and carrots, minced garlic, parsley, salt and pepper to the chicken and mix until well combined. Place mixture into large baking dish. Cover with puff pastry, crimping sides of the pastry, creating a seal.

Place baking dish on a sheet pan just in case there are leaks and bake for 30-35 minutes or until pastry is golden brown.  Let cool for 10 minutes before serving.

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