Country Style Chicken Pot Pie

My boys love casseroles of all types, and I love the convenience of just tossing something in the oven for them - especially if I will be gone and want to ensure that in their desperation for food they do not order out.

So here is one of my boys favorites. You do not have to use puff pastry, you can use a pie crust on top (often what I do) or even top it with biscuit dough (although your cooking times may vary).

2 - 3 cups left over chicken or turkey, cut into bit size pieces

½ cup diced onions
½ cup diced celery
1 can mushrooms, drained (optional)
1 cup frozen mixed veggies
1 can mushroom soup (any cream soup will do)
½ soup can milk
2 tbsp cornstarch
1 tbsp thyme, divided in half (half in dish, half for pastry)
1 tsp each salt/pepper
½ pkg. (397g) frozen puff pastry, thawed

Put chicken and veggies into an 8” baking dish. Mix soup, milk, and spices in bowl and pour over chicken and veggies, stir to coat.

Cut pastry in half to form two small pieces. On slightly floured surface roll each piece of dough into a 10” square (fine if edges are uneven). Brush one square with egg and sprinkle thyme, put other square over top of spiced dough.

Roll dough onto roller and place over baking dish, tucking in edges and pressing onto side of dish. Pierce middle of pastry with a knife to allow steam to escape. Lightly brush top with egg.

Bake at 400F for 35 - 45 minutes, let stand for 15 minutes before serving (will thicken as it sits).

For other Chicken Pot Pie recipes:

Recipeasy

Bobbie