I am a HUGE fan of chicken pot pies, and one day decided to try this method out and it worked amazingly well! They are easy easy easy, and obviously very kid-friendly! I would highly suggest making these for your family! No more store bought, waiting 60 minutes to bake, frozen chicken pot pies :). These are so versatile, too! You can put whatever veggies you like, and really can use whatever kind of meat you like. A beef pot pie would be amazing, too! It would taste like beef stew. I love beef stew! Mmmm..I'm going to have to try that next!
Homemade Chicken Pot Pies
serves 6
1 lb. diced chicken, cooked
2 cans cream of chicken soup
3/4 cups chicken broth
1 cup peas and carrots, frozen
salt and pepper to taste
12 puffed pastry - 5x5 squares
egg wash
Preheat oven to 350 degrees. In a medium saucepan, combine the cooked diced chicken, cream of chicken soup, chicken broth, and peas and carrots. Heat through until the sauce and peas and carrots are warm. Season with salt and pepper.
On a greased baking sheet, lay down 6 squares of puffed pastry. Brush egg wash around the edges of the pastry. This will serve as a glue so that the top pastry layer sticks to the bottom layer. Scoop about 1/4 cup of filling in the middle of the pastry square. Top with another sheet of the puffed pastry and pinch the edges so that there are no openings. This is very important so that all of the gooey goodness doesn't ooze out! Then brush the top with more egg wash to help the puffed pastry get nice and golden brown.
Bake for 20-25 minutes, or until puffed pastry becomes a gorgeous golden brown.
We serve this with a side of roasted broccoli. SO yummy, and like I said there are so many different flavor possibilities. With a chicken pot pie alone you could add potatoes, broccoli, celery, carrots, green beans, onions...really the possibilities are endless! So be creative and remember to share your creations with me!
-alyssa*
0 comments:
Post a Comment