Individual Chicken Pot Pies

11923616_987613627957640_5767501877924345704_n

Preheat oven to 425 degrees.

2 sheets puff pastry thawed

4 (6inch) pie tins

3 chicken breasts, cooked and shredded or 1 rotisserie chicken

2 cans cream of chicken soup plus 1 can of water

1 bag frozen peas and carrots, thawed

1 can diced potatoes

1 egg

1 tsp water

In a sauce pot place cooked chicken meat, 2 cans of soup plus 1 can of water, and veggies. Heat over medium heat until warmed through. Once your filling mixture is warm fill your pie tins with your filling. Cut your puff pastry to cover each of your pot  pies  with about 1/2 inch hangover, crimp the puff pastry dough over the edge of the pie tin. Brush each pie with egg wash ( 1 egg beaten with 1 tsp water) and then make a few small slits on top of each pie. Place on a cookie sheet and bake at 425 degrees for 25 minutes or until tops are golden flaky brown. Remove from oven and ENJOY!! 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s