Ridiculously Easy Chicken Pot Pie With Puff Pastry (Omac)
Ready In: 50 mins
Serves: 4
Ingredients
- 1 frozen oriental-style vegetables, thawed
- 10 1⁄2 ounces mushroom soup or 10 1⁄2 ounces cream of celery soup or 10 1⁄2 ounces cream of broccoli soup or 10 1⁄2 ounces cream of potato soup
- 3 -4 cups cooked chicken
- 1 teaspoon soy sauce (optional)
- salt and pepper, to taste
- 397 g puff pastry, thawed
Directions
- The night before, add the frozen vegetables to a 8 x 8 baking dish. Add enough frozen chicken to fill the dish. Cover and thaw in the fridge overnight.
- The next day, add a can of soup and season with salt and pepper or any other seasonings that is desired (it was at this point I did cut the veggies down to bit size pieces).
- Preheat oven to 375°F.
- Top with puff pastry. Bake in oven for 45 minutes or until pastry is cooked and lightly browned. Let sit for 5 - 10 minutes, depending on size of vegetables (some really retain their heat).
- OMAC: Combine the soup, vegetables and chicken. Mix well. Arrange in an 8 x 8 cooking dish. Freeze. Once it is frozen, remove the veggie/chicken from the cooking dish and wrap in freezer wrap. Mark with date and use within 1 - 2 months. To use: Defrost in the fridge and continue with Step 3.
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