Finally a quick pot pie recipe that you can make when you forgot to prep for dinner! In less than 30 minutes, this pot pie can be ready on the table!
What you will need
8 oz Puff Pastry
1 Tbsp Water
1 lb Chicken Breast
2 Tbsp Olive Oil
1/2 tsp Salt
pinch Black Pepper
2 cloves Garlic
12 oz Chicken Gravy
1/2 tsp Poultry Seasoning, optional
16 oz Mixed Vegetables(Nutritional facts 170 calories, 10.82 g fat, 11.75 g carbohydrates, 11.44 g protein, 54 mg cholesterol, 670 mg sodium)
How to cook
Gather and portion ingredients. Make sure puff pastry is thawed if previously frozen.
Set oven to 425°F
Lay one sheet of puff pastry out on a baking tray lined with parchment paper. Prick the puff pastry with the tines of a fork. Mix the egg with a tablespoon of water and brush it over the puff pastry.
Cut the pastry if needed to fit on top of the skillet you intend to use for cooking and serving.
Bake the puff pastry at 425°F for about 10 minutes and then decrease the temp to 375°F and bake for 10 more minutes until brown and crispy.
Peel and chop onion.
Slice the chicken breast in half horizontally and then slice into thin strips. Then slice into small cubes.
Add olive oil to a skillet over medium high heat and add the chopped onion.
Season the onion with salt and pepper and saute for a few minutes until starting to brown.
Add the frozen vegetables, chopped garlic, and cubed chicken to the skillet.
Add the poultry seasoning if you like, or feel free to add parsley, thyme, or other herbs you have on hand.
Add the chicken gravy to the skillet and thin with a bit of water if needed to cover thee vegetables.
Stir everything together and top the pan with a lid. Bring to a simmer and stir occasionally for about 15 minutes or until chicken is cooked through.
Place the cooked puff pastry piece on top of the pot pie filling and serve!