Mmm...chicken pot pie

Mmm...chicken pot pie

One of my favorite things about Fall is the food. Warm casseroles, soups, chilies, and of course everything with apples and pumpkin. Yum! I can't get enough new recipes to try out.

So the weather here in Michigan has already drastically changed and the cool Fall air is upon us. A few nights ago I was craving my favorite comfort food, chicken pot pie. I've adapted a great recipe from the good ole' red and white Better Homes and Gardens cookbook. This is a make-it-mine potpie and you can change it up quite a bit to fit your tastes. Here is my take on the recipe, along with a few photos. Enjoy!

2 cups cooked chicken, shredded
9-10 oz. package frozen veggies (I went with mixed veggies - corn, carrots, beans and peas)
1 - 10 1/2 to 10 3/4 ounce can of cream of chicken soup
1 tsp. Italian seasoning
1/2 cup water or milk (optional)
3/4 cup cheddar cheese
1 sheet of frozen puff pastry


1. Preheat oven to 400 degrees. In a large skillet combine chicken, veggies, soup and seasoning. Bring mixture to a boil. If needed, add water or milk to reach desired consistency. Add in cheese. Transfer mixture to a baking dish.
2. Unfold pastry sheet onto a lightly floured surface and roll to 1 inch beyond edge of casserole dish. Place pastry on top of casserole and fold excess under the edge. Press pastry along edges to seal.
3. Brush pastry lightly with milk and sprinkle with additional Italian seasoning. 
4. Bake, uncovered, for 25 minutes or until golden brown and bubbly. Let stand for 15-20 minutes before serving.

** Feel free to substitute different kinds of veggies, a different cream soup, maybe another type of cheese, and even a different topper like pie crust or refrigerated biscuits. Get creative!

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