I got this recipe from the Cook With Campbell’s web site, but made a couple of modifications to it. It really is super easy and probably the most time consuming part of it is cutting the chicken up. I didn’t have time to make a roux, but this was a very tasty alternative. I made this for Christmas eve dinner with 7 other people and it got rave reviews.
- 2 cup cooked cubed or shredded chicken
- 2 cup frozen mixed vegetables
- 1 can cream of chicken soup (use reduced-sodium if you can get it)
- 1/3 tsp garlic powder
- 1/3 tsp onion powder
- 1 pie shell
- 1 thawed roll of butter puff pastry
Combine first 5 ingredients in a mixing bowl. Transfer ingredients from bowl to the pie shell. Unroll the butter puff pastry and place on top of the pie shell. Remove excess puff pastry from the edges and pinch against the pie shell. Make a small hole the size of a quarter in the middle to let it vent. Bake at 400 for 20-30 minutes (depending on your oven) until the bottom and top pastry is cooked.
Optional: To get a golden top on the puff pastry, brush an egg wash on it, but it’s really not necessary. It will still turn a golden brown on the edges a bit and taste as good.