How to Make Chicken Pot Pie made with Pastry Puff

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Chop 1 onion and 1 garlic clove in a chopper.

In a 13-inch cast iron skillet, heat 2 tablespoons of butter and add the chopped onions and garlic; cook for 1 minute.

In a bowl, mix 10 oz of cream of chicken soup with 1 cup of water and stir.

Add 0.87 oz of chicken gravy mix to the cream of chicken mixture and stir.

Pour the cream of chicken mixture over the cooked onions and garlic in the skillet.

Add 3 cups of shredded chicken and a 12 oz bag of frozen mixed vegetables to the skillet and mix well.

Thaw the pastry puff according to package instructions, then cut it into strips.

Arrange the pastry strips in a zigzag pattern over the chicken mixture in the skillet.

In a bowl, mix 1 egg with 1 tablespoon of water and brush it over the pastry puff.

Bake in a 400°F oven for 30 minutes until golden brown.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens