Carol's Chicken Pot Pie
Ready In: 1 hr
Serves: 4-6
Ingredients
- 4 skinless chicken breast halves, grilled (cut in medium sized pieces) or 3 cups left over rotisserie chicken (cut in medium sized pieces)
- 2 carrots, cut 1/4-inch thick
- 1 medium sweet onion, coarsely chopped
- 6 small red potatoes, unpeeled and quartered
- 2 cups chicken broth
- 1 cup sweet peas
- 1 cup mushroom, sliced
- 3 cups beer cheese soup (I use Carol's Wisconsin Beer Cheese Soup, more or less as needed)
- 2 sheets puff pastry sheets, thawed (more if needed)
Directions
- Season chicken with salt and pepper; grill until done. Debone the chicken and cut into medium sized pieces.
- Cook carrots, onion and potatoes in chicken broth until tender. Add peas and mushrooms and cook for 5 to 8 minutes more. Drain vegetables and combine with cheese soup. Keep hot.
- PASTRY; Prepare while chicken and vegetables cook.
- Unroll pastry, press slightly to smooth out folds and cut to the top inside diameter of the container to be used. Place pastry on a parchment lined cookie sheet and bake according to package directions or until golden brown and crispy.
- Assemble:
- Place cooked vegetables and cheese soup mixture in individual preheated baking dishes. A # 8 iron skillet works perfectly and makes a nice presentation.
- Top with pastry rounds, serve immediately. ENJOY!
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