Chicken Pot Pies

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One of our favorite foods is chicken pot pie.  But a really good pie is difficult to find, so I'm always on the look-out for a good recipe.  After brainstorming for a bit, I came up with this concoction.  It turned out pretty good so thought I would share.  Crock pot cooking time is 4+ hours, then another 30-40 minutes in the oven.

Ingredients:

3 - medium chicken breast halves
3 - cans Campbell's® Condensed Cream of Chicken Soup
2 - packages Pepperidge Farms® puff pastry
1/2 - medium yellow onion (diced)
3 - medium Russet Potatoes (peeled & diced)
4 - medium carrots (peeled & diced)
4 - medium celery stalks (cleaned & diced)
8 oz. heavy whipping cream
1 tsp. dried basil
1/2 tsp. dried rosemary
salt & pepper to taste
1 - egg

Preparation:

1. Into a crock pot add the cream of chicken soup, chicken breasts & onion.  Turn the crock pot on high, cover and cook until the mixture starts to boil; about 60-90 minutes.
2. Using a spoon or other utensil, break up the chicken into a fine shred/pieces.
3. Add the prepared potatoes, carrots, celery, whipping cream, basil, rosemary & salt/pepper to taste.  Continue cooking in the crock pot on medium until the carrots and potatoes are soft enough to pierce with a fork; 1-2 hours.  Add salt & pepper to taste.
4. Thaw the puff pastry per the instructions on the package.  Pre-heat an oven to 350°.
5. Lightly grease 4-6 small oven-proof containers; we used ramekins.  Or you can use a medium casserole dish for a family-sized sharable serving.
6. Roll out the puff pastry to the required size and form into the prepared ramekins/casserole dish.  Allow for an edge to join the formed base to the top of the pie.  Reserve enough of the puff pastry to form the tops.
7. When the crock pot mixture has fully cooked, spoon into the prepared ramekins/casserole dish leaving just enough of the puff pastry top edge exposed to join the pie top.  Combine the egg with a teaspoon of water and mix together for an egg wash.  Brush the wash onto the top edge of the puff pastry dish and join the top crust to seal the pie.  Brush the top of the pie with more of the egg wash.  Poke a small hole in the top of the pie as a vent.
8. Bake on a cookie sheet lined with foil at 350° for 30-40 minutes, or until the exposed crust browns, puffs and becomes flakey.

Serve with a salad or some fresh fruit.  Enjoy!

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