Chicken Pot Pies with Puff Pastry
This recipe is the perfect balance of tastiness and time saving. Utilizing a roaster chicken saves you time without losing any flavor. My mom has been making this recipe for a long time, but I added the puff pastry after seeing it once on tv. Totally delicious, quick and easy.
Chicken Pot Pies with Puff Pastry
This recipe is the perfect balance of tastiness and time saving. Utilizing a roaster chicken saves you time without losing any flavor. Totally delicious, quick and easy.
- 2 sheets puff pastry defrosted
- 2 cans cream of chicken soup
- 1 can cream of celery soup
- 8 oz container sour cream
- Hungarian paprika to taste (I usually add about 1 tsp)
- 1 bag frozen mixed veggies Corn, peas and carrots
- 1 roaster chicken pieces of meat removed and set aside
- Cut each puff pastry into strips, and assemble into two lattices. Place on a parchment lined baking sheet. Brush with an egg wash and bake at approx. 405-f degrees until browned, about 15 minutes. Let cool on the baking sheet.
- Add cream of chicken soup and cream of celery. Add sour cream and Hungarian paprika to taste. Mix with frozen veggies. Add roasted chicken and mix. Pour into two pie plates, or a 9″x13″ pan.
- Cook until heated through at 350-f degrees for 30 minutes, or until bubbly and hot. Once done, add your cooled puff pastry to the top and serve.
Recipe from my mom
Calories: 175kcalCarbohydrates: 1gProtein: 12gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 59mgSodium: 52mgPotassium: 144mgFiber: 0.01gSugar: 1gVitamin A: 211IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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Love this! Your pictures look so gorgeous, and I think this would be pretty enough to serve to company. Thanks for another great recipe.
I lvoe me some….chicken pot, chicken pot, chicken pot Piiiieeeee!
I just thought of something else. I'd love it if you could do a post on using puff pastry. It just occurred to me that I have never used it before and some tips might be useful. Sounds fancy and like it might be intimidating, but maybe it's not so difficult??
Puff pastry is no more difficult than canned crescent rolls or biscuits.
If you want to give it a nice shine, do an egg wash (or even milk or cream) on top of it. Otherwise, you can cut it into rounds, squares, do a lattice top, or just whatever, and bake just like anything else.
Also, if you take a sheet of puff pastry, cut it into quarters, then fill with something like nutella, cherry preserves, or anything like that, you've got very fast and delicious turnovers.
Oh, now that looks super yummy. My family has a strange aversion to soups, stews, casseroles, pot pies…basically anything where ingredients are too meshed 🙂 More for me, I say 🙂
The puff pastry top sounds amazing … and I LOVE your blog name. The quote on the sidebar is hilarious!
I know this is off topic, but I just had to write to you about the corn bread. The recipe was on your old blog and it was your sister's recipe. Let me tell you, it was THE BEST corn bread. I have always used Jiffy and I was out. So, I found your recipe and will never use Jiffy again. Thank you so much! Nella
Oh this looks heavenly!!! Please come link up here: http://www.bubblynaturecreations.com/2011/02/project-party-weekend-flavored-lip.html
It's a small link up party, but we are a friendly group over here!
Your blog name is so cute… and SO true…lol… that is hilarious!