Inside-Out Chicken Pot Pie Recipe

Nov 18, 2011 5:01 pm

Chicken pot pie celebrates opposite day, too.

By Jenny Flake

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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.

Reprinted with permission from Good Bite Weeknight Meals

Servings: 4

Ingredients

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

Directions:

Preheat the oven to 400°F.
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.
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.
While the puff pastry bakes, place the soup and milk in a large bowl and stir to combine.
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.
To serve, place the baked puff pastry squares on plates and top with the hot chicken mixture.
Garnish each with a rosemary sprig, if desired.

Level of Difficulty:

Easy

Prep Time:

20 minutes

Cooking Time:

20 minutes

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