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Easy Chicken Pot Pie with Puff Pastry Crust

Ingredients

  • 2 tbsp olive oil
  • 3 boneless skinless chicken breasts or tenderloins cut into bite sized pieces
  • 4 green onions, chopped
  • 4 stalks celery, chopped
  • 1 16 oz bag frozen mixed vegetables
  • salt & pepper to taste
  • 1 can cream of chicken soup
  • 3/4 cup half & half
  • 1 tsp garlic powder or more to taste
  • 1 tbsp soy sauce
  • 1 large egg
  • 1 tbsp water
  • 1 puff pastry sheet thawed
  • flour for rolling out pastry sheet

Instructions

Filling

  1. Heat olive oil in a large skillet, add chicken and cook until done. Remove chicken from skillet.

  2. Add celery & onion to skillet, cook until soft. Mix in the frozen vegetables, chicken soup, half & half, salt, pepper, garlic powder and soy sauce. Cover and cook until all the vegetables are done. Add in the chicken.

  3. Pour the chicken/vegetable mixture into a baking dish.

Pie Crust

  1. Preheat oven to 400 degrees.

  2. Whisk together egg and 1 tbsp water in a small bowl.

  3. Roll pastry sheet into a 12 inch square on a lightly floured surface. Cut pastry sheet into 3 inch squares. Arrange pastry squares on top of chicken/vegetable mixture in baking dish, brushing each square with egg mixture and slightly overlapping each square, covering the entire top of the casserole.

  4. Bake until top is browned, about 30 minutes. Let stand about 10 minutes prior to serving.