Minute Chicken Pot Pie

"We like this in the winter after a long day's work. Goes together in about fifteen minutes, and cooks in 15 and tastes like you spent all day in the kitchen. It may seem strange using the puff pastry for this, but it really makes the dish, as it is nice and crispy-flaky on top."
 
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Ready In:
30mins
Ingredients:
7
Serves:
2
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ingredients

  • 1 cup shredded cooked chicken
  • 1 (14 ounce) can cream of mushroom soup
  • 12 cup chicken stock
  • 14 cup frozen peas
  • 14 cup frozen carrots, pieces
  • pepper
  • 2 sheets puff pastry
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directions

  • Preheat oven to 375°F.
  • Pull the chicken off your bird into bite-size pieces or use leftover chicken, or turkey, or whatever cooked poultry you have on hand.
  • Place equal amounts of chicken in two oven-proof ceramic bowls, or put in one baking dish if you don't have individual bowls.
  • The individual bowls are very nice though for this recipe.
  • Mix soup, stock, carrots, and peas in a pot and bring to a boil.
  • Pour boiling soup mixture over chicken, brush puff pastry with oil, THEN cover the mixture in the bowl with it and bake for 15-20 minutes or until the dough is golden on top.
  • Caution, the liquid inside is EXTREMELY hot.
  • You can easily double this for four people.

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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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