Easy Chicken Pot Pie
I love making this Chicken Pot Pie! Not sure what I like more; the chicken-veggie filling or the light and flaky puff pastry. This recipe is easy and comes together quickly for any given weeknight. The Best Part! It’s a great way to turn leftover chicken and veggies into a whole new and delicious dish.
Hope you enjoy it!
Recipe credit : I learned this delicious recipe from Mary Siuda
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
I love making this Chicken Pot Pie! Not sure what I like more; the chicken-veggie filling or the light and flaky puff pastry. This recipe is easy and comes together quickly for any given weeknight. Best Part! It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.
- 1 lb boneless chicken breast, cut into bite size pieces
- 1 tbsp olive oil
- 1 tbsp italian seasoning
- 2 cup frozen vegetables
- 1 can condensed cream of chicken soup
- 4 oz Velveeta , cut into 1/2 inch cubes
- 1 sheet frozen puff pastry, thawed
- 1 egg beaten
Preheat oven to 400F degrees
Place chicken and olive oil in a large skillet and cook on medium heat for 5 min or until the chicken is done and slightly brown
Stir in Italian seasoning, vegetables and cream of chicken soup.
Grease a 9×9 inch baking dish with cooking spray.
Add your chicken – vegetable mixture into the baking dish. Top with cubed Velveeta.
Unfold Pastry Sheet and place over the baking dish. Fold the edges under and makes sure it covers the whole baking dish. Cut little slits in the pastry to permit the steam to escape.
Bake 30 min or until the crust becomes nice and brown. Let stand for 5 min before serving.