Dinner

Easy Chicken Pot Pie w/Puff Pastry is for Dinner.

Easy Chicken Pot Pie w/Puff Pastry takes 20 minutes to prepare.

Easy Chicken Pot Pie w/Puff Pastry takes 45 minutes to cook.

Easy Chicken Pot Pie w/Puff Pastry makes 6 servings.

The ingredients for Easy Chicken Pot Pie w/Puff Pastry are:

1 sheet Pepperidge Farm Puff Pastry
1 can Campbells Cream of Chicken 98% Fat Free Condensed Soup
1 cup 1% milk (or skim)
1- 24 oz. package frozen mixed vegetables
1 cup shredded cheddar cheese
1 lb. Chicken breast meat, cubed
1 T. liquid egg substitute
Seasonings to taste:
All purpose
Black pepper
Garlic powder
Basil
Oregano

Here is how you make Easy Chicken Pot Pie w/Puff Pastry:

Thaw one puff pastry sheet by setting out on waxed paper 40 minutes before meal prep.Preheat oven to 375 degrees. Grease a 9" x 13" baking pan and set aside. Boil chicken breasts until cooked through, and cut into bite-sized pieces.In a large mixing bowl, combine frozen veggies, cooked chicken, cream of chicken soup, milk, and shredded cheddar. Season with preferred seasonings (I used all-purpose, black pepper, garlic powder, and basil). Spread mixture into prepared greased baking pan.With a floured rolling pin, roll pastry sheet to fit the pan, and lightly press pastry over the top of the mixture. Brush egg substitute over the pastry, and sprinkle herb seasonings over pastry. Cut nine slits into the pastry.Bake at 375 for 45 minutes, or until pastry is lightly browned on edges, and filling is bubbly. Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user WAFRETHAM.

The nutritional information for Easy Chicken Pot Pie w/Puff Pastry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 451.3

• Total Fat: 20.3 g
• Cholesterol: 70.1 mg
• Sodium: 790.2 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 5.3 g
• Protein: 31.2 g