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chicken pot pie with golden puff pastry and one scoop removed, in a wide horizontal shot, in a ceramic dish on a kitchen towel, creamy filling visible, warm natural light, shallow depth of field, landscape orientation

Chicken Pot Pie

Creamy rotisserie chicken and veggies topped with a buttery puff pastry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 2 cups frozen mixed vegetables
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1 sheet puff pastry thawed
  • 1 egg beaten

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Stir together the chicken, vegetables, soup, and milk, then pour into a baking dish.
  3. Lay the puff pastry over the top and trim to fit, cutting a few slits to vent.
  4. Brush the pastry with beaten egg.
  5. Bake for 25 to 30 minutes until the crust is puffed and golden.

Notes

Let it rest 5 minutes before scooping so the filling sets up.