Inside-Out Chicken Pot Pie Recipe

Nov 18, 2011 5:01 pm

Chicken pot pie celebrates opposite day, too.

chicken pot pie recipe
Photo: Matt Armendariz
We're just hoping the chicken pot pie doesn't notice it's inside out. That would be awkward.

If you're craving a hearty chicken pot pie but don't have the wherewithal to...well, make a pie, try this easy dinner on for size. Cutting a few corners and scrapping the whole composed savory pastry idea will get a pot pie on the table faster than you'd think. 

Shred your rotisserie chicken ahead of time and save the extras for another dinner. Try adding 1/4 teaspoon Cajun seasoning to the soup mixture for another level of great flavor. 

Servings: 4


1 sheet frozen puff pastry, thawed
1 10.75-ounce can cream of chicken soup
1 cup milk
2 cups rotisserie chicken, shredded
1 1/2 cups frozen mixed vegetables
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic salt
4 sprigs fresh rosemary, for garnish
  1. Preheat the oven to 400°F. 
  2. Carefully unfold the puff pastry onto a clean, lightly floured work surface. Cut the puff pastry into 4 squares and place the squares on an ungreased baking sheet. 
  3. Pierce the center of each square several times with a fork. Bake until golden-brown, about 15 minutes. Remove from the oven and set aside. 
  4. While the puff pastry bakes, place the soup and milk in a large bowl and stir to combine. 
  5. Transfer the soup mixture to a large skillet over medium heat. Add the chicken, vegetables, salt, pepper, and garlic salt and cook, stirring to break up the chicken pieces, until hot, about 5 minutes.
  6. To serve, place the baked puff pastry squares on plates and top with the hot chicken mixture.
  7. Garnish each with a rosemary sprig, if desired.
Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
20 minutes
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