Thaw Time: 40 minutes
Prep Time: 15 minutes
Cook/Bake Time: 35 minutes
Cool Time: 10 minutes
I love puff pastry. I love chicken pot pies. And I can assure YOU will love this recipe.
“No Kitty, this is MY pot pie!” – Eric Cartmen
1/2 pkg. (17.3 oz.) puff pastry sheets (1 sheet), thawed (approx. 40 min.)
1 Tbs. vegetable oil
4 skinless, boneless chicken breasts (about 1 lb.), cubed
2 cups chicken gravy
1/2 tsp. dried thyme
1/4 tsp. onion powder
2 cups frozen mixed vegetables
1. Preheat oven to 400°F.
2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise, making 6 pastry rectangles in all. Place the pastry rectangles onto an ungreased baking sheet. REMEMBER: the puff pastry should be packaged with two multi-layered “sheets” per box. You are using only one of those two “sheets”. For puff pastry to be thawed, let stand at room temperature about 40 minutes before beginning this step.
3. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 12 layers in all.
4. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.
5. Stir the gravy, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender.
6. Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.
You can speed this already quick recipe up even more by substituting a jar of chicken gravy for the homemade gravy. You’ll want a jar with at least 16 ounces if you go this route.
Making your own chicken gravy is actually very affordable, easy and yields a wonderful product. You don’t even have to roast a chicken! Here is my recipe for doing just that: