I try to decide my weekend cooking project sometime the week before, actually, something during the week tends to inspire me, but this week was tough with a Thursday game and TONS of study for my midterm next week. So, I polled Facebook and the first suggestion was chicken pot pie. It wasn’t quite this recipe but it also included rotisserie chicken and as much as I like that, this is my recipe for easy chicken pot pie.
Easy Chicken Pot Pie
- 1 1/2 lbs Boneless, skinless chicken thighs
- Poultry seasoning
- Salt & Pepper
- 2 cloves of garlic, minced
- 1 package Frozen Mixed Veggies
- 1 can Cream of Chicken soup
- 1/2 package of Frozen Puff Pastry
Cut chicken into bite-sized pieces.
Sauté in your pot with the poultry seasoning, salt & pepper and minced garlic until chicken is cooked through.
I even like to make the outside a little browned. Stir in frozen veggies, cream of chicken soup and water to cover all the ingredients (or even a little more).
Let simmer for about an hour and a half.
Pre-heat oven to 400 degrees. Cut puff pastry into thirds (fold lines) then those into halves. Bake for 15-18 minutes at 400 degrees until they puff up and are golden brown.
Fill bowl with soup and top with a puff pastry rectangle. Enjoy!