Step 1

Preheat oven to 350-degrees.

Step 2

Roll out two sheets of puff pastry or Crescent rolls gently on a floured surface. Set your prepared pie crust top aside until you are ready to add it to the top of your chicken pot pie. We wil do this step later.

Step 3

For the bottom layer of the pie crust: Spray a baking dish with coconut oil or vegetable spray and lay down one prepared bottom pie crust. Using a fork, gently poke holes in the pie crust around the edges. This will keep the puff pastry from puffing up while cooking. Bake at 350 degrees for 10 minutes in the oven. Once the bottom pie crust is baked, set aside and let cool while you prepare your chicken pot pie filling.

Step 4

In a large saucepan, add olive oil and the chicken breasts and Spice the chicken breasts with garlic powder, black pepper, garlic salt, Himalayan salt, and paprika. Add the diced onion Sauté the chicken breasts on the stovetop for 15 minutes until the juices run clear.

Step 5

Once the chicken is cooked, shred it with a fork and set aside.

Step 6

In a large saucepan, Place a tab of butter in the same pan you used to cook the chicken and add the cream of mushroom chicken soup, frozen peas, fresh sliced carrots, diced potatoes, and celery. Sauté for 10-minutes.

Step 7

Add the shredded chicken and mix everything together.

Step 8

Pour the prepared chicken pot pie filling into the baking dish over the bottom pie crust.

Step 9

Take the prepared top pie crust and carefully layer it on top of the chicken pot pie mixture. Using the same fork techinque we did earlier, poke holes into the top of the pie crust.

Step 10

Bake at 350 degrees for 35-45 minutes. The crust will be golden brown. Let cool for 10 minutes and enjoy!