Chicken Pot Pie with Puff Pastry Crust (Trader Joes Short Cut!)
This easy pot pie recipes uses some shortcut ingredients for a quick creamy center and golden puffy crust.
Servings
Ingredients
- 2 20oz Containers Trader Joe's Broccoli Cheddar Soup
- 3 cups diced or shredded chicken Rotisserie chicken works great
- 1 12 oz box puff pastry thawed in fridge.
- 1½ cup assorted frozen veggies optional
- 1 egg plus 1 tablespoon water for egg wash
- Kosher salt and black pepper
Instructions
- Preheat oven to 400℉
- Heat a 12-inch cast iron skillet to medium heat. Add a small drizzle of oil or a pat of butter. If using optional vegetables, give them a quick saute to warm up and evaporate water. Note: You could also just zap them in the microwave. (I also think you could just toss them in frozen, but I haven't tried that yet- let me know if you do!)
- Add broccoli cheddar soup and chicken and stir to combine. I like to add a small sprinkle of salt and a few cracks of black pepper at this point as well. Remove from heat.
- Unroll your pastry sheets. Cut puff pastry dough into 1 1/2" (ish) squares and overlap pieces slightly to cover the top of your baking dish. Use a sharp knife to poke 2-3 vent holes on top.Note: Standard boxes come with 2 sheets, depending on the pan size you use, you may use between 1-2 sheets.
- In a small bowl, whisk egg with 1 tablespoon water and a pinch of salt until very smooth. Brush egg wash on top of pastry dough (you might not use the whole egg, just use enough to lightly coat the top)
- Place pan in oven and bake for about 20-25 minutes. Pastry should be deep golden brown and pot pie mixture should be bubbly. Remove and let cool for a few minutes before serving.
I'm making this recipe in a 12" cast iron skillet, but it's very flexible. You could also cook in a 9x13 pan, or make a smaller batch in a standard pie plate or other baking dish.
Cost: $20
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