one dish wonder | Puff Pastry Chicken Pot Pie

This is my favorite “throw together” recipe. It’s incredible. Even people who hate vegetables come back for seconds and thirds. It’s rich, creamy and the puff pastry puts the entire recipe over the top. The awesome part is that it’s super healthy, low in calories and low in fat. It serves 4-6 depending on how many times you find yourself going back for another serving and it heats up perfectly the next day.


1 pound bag frozen mixed vegetables, thawed
12.5 ounce can chicken
1 can cream of chicken soup
1 sheet frozen puff pastry, thawed


Preheat the oven to 400 degrees. Take a deep dish pie pan and lightly spritz with nonstick cooking spray. In a large bowl, mix together the chicken, vegetables and canned soup concentrate.

Spread it into your pie pan.

Then place the puff pastry sheet on top and just press or fold the corners in so it fits into the round pie pan.

Then bake for 30 minutes in your preheated oven. That’s it! Serve and enjoy!

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