Here’s another one of my easy weeknight dinner meals that I love to cook. These puff pastry chicken pot pies are a delicious and fun twist on your traditional chicken pot pie.
Now, I do have a recipe for when I have time to make homemade chicken pot pie from scratch but today it’s all about making things EASY especially during the week and this recipe does just that! Plus it’s delicious!
Puff Pastry Chicken Pot Pie
- 1 (10-oz) package frozen puff pastry cups (You can find them in the frozen section at your local grocery store. I used the Pepperidge Farm brand.)
- 1 tablespoon olive oil
- 6 cloves garlic, finely chopped
- 1 1/4 cups frozen peas and carrots (or mixed vegetables)
- 1 (10.75-oz) can condensed cream of chicken soup with herbs
- 1/2 cup whole milk
- 2 cups shredded, cooked chicken
- Bake puff pastry cups following package instructions.
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then stir in garlic and vegetables; cook and stir 2–3 minutes or until softened.
- Whisk in soup and milk, then stir in chicken and cover. Reduce heat to medium-low; simmer 5–7 minutes, stirring occasionally, or until hot.
- Remove “top” of shells and soft pastry; fill with chicken mixture. Serve. This recipe makes 6 fully stuffed puff pastry cups.
- Sometimes I add extra chicken to get more chicken mixture. Plus I just love extra lots of meat.
- Peeled, boiled and diced potatoes are also great to add to this recipe. Sometimes I’ll add about a cup.
- If your chicken mixture gets too runny try letting it simmer on low uncovered for about 20 minutes or so until it thickens. This will help the water evaporate from the mixture. Make sure to stir it often otherwise it will stick to the bottom of the pan and burn. You can also try adding an extra can of cream of chicken soup or even both methods.