This recipe is kind of a cheat. I wanted a quick and easy pot pie recipe and didn't feel like making the pie crust from scratch. I also love the flaky texture of puff pastry and love how it rises and gets all golden brown on the top.
The only crust in this recipe is the topping of puff pastry over the deep dish pie plates.
Ingredients:
1 sheet of frozen puff pastry (thawed) and cut into 4 equal squares
1 lb of chicken breast meat, cut up into 1-2 inch cubes
4 medium potatoes cut into 1 inch cubes
2 cups frozen mixed vegetables
1 onion diced
2 cans creamy chicken gravy (10.5 oz)
1/4 to 1/2 cup chicken broth
2 tbsp butter or margarine
2 tsp thyme
1 tsp garlic powder
2 bay leaves
salt and pepper to taste
1 slightly beaten egg
1 cup shredded mozzarella cheese (optional)
Directions:
In a large pot of boiling salted water cook potatoes until tender crisp, about 7 minutes. Drain and set aside.
In deep skillet melt butter or margarine on medium high heat. Add chicken pieces and cook until no longer pink. Add onion and potatoes and saute until onions are translucent. (about 5 minutes) Next add mixed vegetables, broth, gravy and spices. Bring mixture to a boil stirring frequently. Reduce heat to low, cover and simmer 5-10 minutes or until potatoes are fork tender.
Grease the insides of 4 individual pie plates. I used the aluminum throw away pot pie plates that I bought at the grocery store. They are approximately 4.5 inches across by 2.5 inches deep. You could however use a large casserole dish instead, and keep the pastry in tact instead of cutting it.
Pick out the bay leaves. Evenly divide the cheese between the 4 pie plates, sprinkling cheese to cover bottom. Ladle chicken mixture over top leaving about a 1/2 inch of head space. Top with a square of puff pastry, crimping around the edges with your fingers to form a seal.
Brush tops of pastry with egg wash (one slightly beaten egg) and place pies on baking sheet. Bake @ 350 F for approximately 25 minutes, or until pastry is golden brown.
The only crust in this recipe is the topping of puff pastry over the deep dish pie plates.
Ingredients:
1 sheet of frozen puff pastry (thawed) and cut into 4 equal squares
1 lb of chicken breast meat, cut up into 1-2 inch cubes
4 medium potatoes cut into 1 inch cubes
2 cups frozen mixed vegetables
1 onion diced
2 cans creamy chicken gravy (10.5 oz)
1/4 to 1/2 cup chicken broth
2 tbsp butter or margarine
2 tsp thyme
1 tsp garlic powder
2 bay leaves
salt and pepper to taste
1 slightly beaten egg
1 cup shredded mozzarella cheese (optional)
Directions:
In a large pot of boiling salted water cook potatoes until tender crisp, about 7 minutes. Drain and set aside.
In deep skillet melt butter or margarine on medium high heat. Add chicken pieces and cook until no longer pink. Add onion and potatoes and saute until onions are translucent. (about 5 minutes) Next add mixed vegetables, broth, gravy and spices. Bring mixture to a boil stirring frequently. Reduce heat to low, cover and simmer 5-10 minutes or until potatoes are fork tender.
Grease the insides of 4 individual pie plates. I used the aluminum throw away pot pie plates that I bought at the grocery store. They are approximately 4.5 inches across by 2.5 inches deep. You could however use a large casserole dish instead, and keep the pastry in tact instead of cutting it.
Pick out the bay leaves. Evenly divide the cheese between the 4 pie plates, sprinkling cheese to cover bottom. Ladle chicken mixture over top leaving about a 1/2 inch of head space. Top with a square of puff pastry, crimping around the edges with your fingers to form a seal.
Brush tops of pastry with egg wash (one slightly beaten egg) and place pies on baking sheet. Bake @ 350 F for approximately 25 minutes, or until pastry is golden brown.
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