Recipe for (Semi) Deconstructed Chicken Pot Pie

This is a fun and easy way to enjoy chicken pot pie as a special treat without all the hassle of the pie part. You can easily substitute biscuits for the puff pastry in this recipe and turn it into a chicken and biscuits meal. There’s a lot of flexibility in what kind of vegetables to add … our family is a big fan of petite peas, so that’s what I like to use.

1 sheet puff pastry
1 tablespoon olive oil
1 medium yellow onion, diced
1 pound chicken breast, cubed
½ teaspoon Adobo seasoning (The kind we have does not have MSG in it.)
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon poultry seasoning
14.5 ounce box or can cream of mushroom soup
1 pound frozen vegetable mix

1. Defrost puff pastry in advance and cut into 16 squares. Bake according to package directions.
2. Heat olive oil in a large pan (I use a 5 quart size) on medium-high.
3. Saute onion with chicken, Adobo, salt, pepper, and poultry seasoning until onion is softened and chicken thoroughly cooked, for about 15 minutes. I like to add half of the seasonings now and then half with the cream of mushroom soup. You can add it all now though.
4. Add cream of mushroom soup and incorporate thoroughly.
5. Add frozen vegetables and heat all the way through, about 10 minutes.
6. Scoop the chicken pot pie filling onto a place and top with one square of baked puff pastry.

1. I cut the chicken into little cubes so that it is easier to eat. You can use more than a pound of chicken if that’s what available in the package.
2. You can increase the poultry seasoning to ½ teaspoon if you like a stronger herb flavor.
3. The Trader Joe’s brand of cream of mushroom soup is great because it only has butter and no other dairy or MSG. They only carry it around Thanksgiving time though, so you have to stock up. The good thing is, it has a long shelf life.
4. I like to use petite peas, but peas and carrots would be a more traditional choice. Another one would be the peas, carrots, corn, and green bean mix.


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