Easy Pot Pie

Photos Lakehouselyn

Cold winter leaves us craving cozy evenings in a comfy sweater with the aroma of a delicious comfort food filling the house.  I have the easiest recipe for homemade pot pie. You can use cooked chicken or turkey and only calls for 8 ingredients and a 13 x 9 pan.  Does it get any easier?    Try it tonight!

This recipe makes a 13 x 9 pan and serves approximately 8 servings. You will need:

6 boneless skinless chicken breasts
3 small cans Campbell's  Cream of Chicken soup
1 1/2 bags frozen mixed vegetables, slightly thawed at room temperature
2 packages Pepperidge Farm Puff Pastry (2 rolls in each box) Keep in freezer but thaw in refrigerator overnight
Oregano, parsley, salt and pepper

Preheat the oven to 350.  Rinse the chicken breasts and place in a 13x9 foil pan lightly sprayed with cooking oil to prevent sticking.  Sprinkle oregano, basil, salt and pepper on top of the chicken, cover with foil and bake for about an hour 15 minutes.  Remove from the oven and cool slightly.  Cut into small pieces.
Lightly spray a 13x9 casserole dish and line the dish with 2 thawed Pepperidge Farm puffed pastry sheets making sure it reaches the tops of the sides of the dish.  
Place the chicken pieces in the bottom of the lined pan, pour in slightly thawed mixed vegetables, open and pour 3 small cans cream of chicken soup, then top with 2 remaining thawed Pepperidge Farm puffed pastry sheets.  Crimp the edges along the rim of the casserole dish, cut 5 - 6 one inch slits on the top crust.  
In a small bowl, whisk 1 egg and a tablespoon water together with a fork.  Using a pastry brush, brush the egg mixture on top of the crust (which gives the crust a nice crust while baking, and sprinkle a pinch of oregano and parsley.
Bake at 400 degrees for 30 minutes or until the crust is lightly browned.