Deconstructed Chicken Pot Pie

Name: Deconstructed Chicken Pot Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 8

Author : Jill Nystul

chicken deconstructed pot pie

Ingredients

Remove All · Remove Spices · Remove Staples

2-3 chicken breasts (cooked and diced)3-4 chicken thighs (cooked and diced)2 12 oz bags of frozen peas and carrots1 1/3 frozen puff pastry sheets2 servings S.O.S Mix or 2 cans cream of chicken soup

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Instructions

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Step 1

Start by prepping the puff pastry sheets.

Step 2

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.

Step 3

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.

Step 4

Add the chicken and frozen peas and carrots. Continue to heat until the chicken and veggies are warm.

Step 5

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.