I have been searching for a perfect chicken pot pie recipe and I think this one is a keeper.
1 rotisserie chicken (cooked – duh!)
1 sheet Pepperidge Farm puff pastry (I made my own.)
6 medium potatoes, scrubbed, cut in 1/2 inch cubes
1 1/2 cups sliced carrots
1 cup frozen peas
salt and pepper to taste
FOR THE SAUCE:
2 cans condensed cream of chicken soup
2 soup cans milk
1 12 teaspoons sugar
Remove chicken from bones and cut into bite-size pieces to make about 4 cups.
Remove pastry from box and thaw at room temperature.
Place potato cubes in large pot with carrots; cover with water and boil until tender (potato cubes and carrots may be cooked separately).
Place frozen peas in a large strainer; set aside.
When the vegetables are done, pour over the peas in strainer; drain all. Season with salt and pepper.
For the sauce, in a large pot, mix soup, milk, and sugar. Simmer for a few minutes.
Stir chicken and the drained vegetables into the sauce and simmer until warm.
Roll pastry (for a top crust) until it’s an inch or so larger on all sides than 13x-9-inch baking dish; set aside.
Pour hot filling into the baking dish, moisten edges of pastry and cover filling. Seal edges of the pastry to the rim of the dish.
Bake at 400 degrees for 20 minutes.
I doubled this recipe and my entire family loved it. I made one 9×13 and 2 in pie plates and took one pie to a family with a new baby.
Tune in later for the super simple pie crust recipe.