Shortcut Puff Pastry Chicken Pot Pie
A comforting, creamy chicken and vegetable filling topped with a golden, flaky store-bought puff pastry crust.
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Ingredients
- 1 sheet Frozen puff pastry sheet, thawed
- 2 cups Cooked rotisserie chicken, shredded
- 10 1/2 oz can Condensed cream of chicken soup
- 1 1/2 cups Frozen mixed peas and carrots
- 1/2 cup Milk
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Dried thyme
- 1/4 teaspoon Black pepper
- 1 large Egg
- 1 tablespoon Water
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9-inch pie dish or square baking pan.
- 2
In a large mixing bowl, combine the shredded rotisserie chicken, frozen vegetables, condensed soup, milk, onion powder, thyme, and black pepper.
- 3
Stir the mixture until well combined and pour it into the prepared baking dish.
- 4
Unfold the thawed puff pastry sheet and place it over the top of the filling, trimming any excess or tucking the edges inside the dish.
- 5
In a small bowl, whisk the egg and water together to create an egg wash.
- 6
Brush the top of the puff pastry evenly with the egg wash to ensure a golden brown finish.
- 7
Use a sharp knife to cut 3-4 small slits in the center of the pastry to allow steam to escape.
- 8
Bake for 25-30 minutes, or until the pastry is puffed and golden and the filling is bubbling.
Nutrition per Serving
540
Calories
28g
Protein
36g
Carbs
32g
Fat
4g
Fiber
5g
Sugar
890mg
Sodium
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