Last spring, I became a little experimental with some
of our families favorite recipes. My kids love
home made chicken noodle soup. I thought, why
not make home made chicken pot pie.
Thank you Throw Down with Bobby Flay for the idea.
So I boil my chicken and veggies in chicken broth on low for a few hours.
I then shred the chicken and add cream of chicken soup to thicken.
I buy one box of puff pastry sheets, not the shells.
Make sure they are defrosted and roll out on floured surface.
I then line my sprayed baking dish with one sheet of pastry.
Load it up with my chicken and veggies and thickened broth.
This is shown in the first picture.
Then you lay the second sheet on top. Poke a few holes
and dab with butter.
Bake at about 425 for 30 minutes or until dough is golden.
Allow to sit about 15 minutes so your chicken broth layer can
Savannah & I made this one as
a personal progress goal.