It’s uncanny how when the weather turns a little colder, and the days a little shorter, we all seem to start craving “comfort food.” Britta, Kaitlyn, and I recently had a conversation about some of our favorites and inevitably Chicken Pot Pie came up. Few foods are more comforting than this American classic, and yet very few of us actually make it from scratch. While you can find some pretty good varieties in the frozen food section of your grocery store, after you try this super simple recipe that Kaitlyn is sharing, you’ll never go back to the frozen food case again! (At least not for pot pies!)
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Kaitlyn writes…….. It is definitely one of my favorite cold weather comfort foods. It’s the perfect rich and creamy indulgence. And don’t even get me started on the buttery, flaky crust of the chicken pot pie! Yum! But as much as I love chicken pot pie I really never make it at home because it’s so time-consuming. That is until I came across the idea of a deconstructed chicken pot pie. I first made this recipe for husband right after we got married. I think he was pretty impressed with me because this recipe tastes like it took a lot more time and talent to make than it really does. Let’s just keep the secret of this easy recipe away from my hubby so I can keep on impressing him ;-)
Deconstructed Chicken Pot Pie
- 2-3 chicken breasts and 3-4 chicken thighs, cooked & diced
- (2) 12 oz bags of frozen peas and carrots
- 1 1/3 frozen puff pastry sheets
- 2 servings S.O.S Mix or 2 cans cream of chicken soup
Start by prepping the puff pastry sheets. I forgot to snap a picture of the box, but I used Pepperidge Farm Puff Pastry Sheets that I found near the frozen pies at my local Smith’s. But any brand would work. Those particular puff pastry sheets are folded into thirds in the box. I used four of the thirds and cut them in half for for a total of 8 small pastries.
Bake the pastries on a lightly greased baking sheet (or with a silicone baking mat) at 400 degrees for 15 minutes or until golden brown.
While the pastries cook, heat up the S.O.S mix (or creamed soup) over medium heat. I used 2/3 cup of the dry S.O.S. mix and 2 1/2 cups cold water. Whisk occasionally until the mix thickens.
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Add the chicken and frozen peas and carrots. Continue to heat until the chicken and veggies are warm.
Take one of the pastries and open it up by splitting it down the middle. Scoop some of the chicken and veggie mixture onto one side of the pastry, then fold the other half over the top of the mixture.
It’s that easy! Now dig in and enjoy!
Do you have a favorite chicken pot pie recipe?
Deconstructed Chicken Pot Pie
Ingredients
- 2-3 chicken breasts cooked and diced
- 3-4 chicken thighs cooked and diced
- 2 12 oz bags of frozen peas and carrots
- 1 1/3 frozen puff pastry sheets
- 2 servings S.O.S Mix or 2 cans cream of chicken soup
Instructions
- Start by prepping the puff pastry sheets.
- Bake the pastries on a lightly greased baking sheet (or with a silicone baking mat) at 400 degrees for 15 minutes or until golden brown.
- While the pastries cook, heat up the S.O.S mix over medium heat. I used 2/3 cup of the dry mix and 2 1/2 cups cold water. Whisk occasionally until the mix thickens.
- Add the chicken and frozen peas and carrots. Continue to heat until the chicken and veggies are warm.
- Take one of the pastries and open it up by splitting it down the middle. Scoop some of the chicken and veggie mixture onto one side of the pastry, then fold the other half over the top of the mixture.
Nutrition
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Categories
Main Dishes Recipes