Chicken Puff Pie

I like chicken pot pie and I like puff pastry, so I decided to combine them into one dish, a chicken pie! This isn't going to be a super precise recipe, but more like a list of things that I put into my chicken pie. 

Here is a rough estimate of how much of the ingredients I used:

• 1 sheet PUFF PASTRY
• 1 large CHICKEN BREAST, shredded
• 1/2 medium ONION, diced
• 8 oz. WHOLE KERNAL CORN
• 8 oz. frozen PEAS & CARROTS mixture
• 1 small POTATO, diced
• 1/2 cup GRAVY

For 2 chicken pies, thaw one sheet of puff pastry and cut it into 4 equal sized squares. Preheat your oven to 400 degrees F. In a bowl mix together the chicken, onion, corn, peas, carrots, and potatoes. Feel free to leave out ingredients, add ingredients, or use different proportions based on what you like. I then added some gravy to bind all of the ingredients together.

Then lay 2 of the puff pastry squares on a greased cookie sheet. Scoop somewhere between 1/3 & 1/2 cup of the filling onto each pastry and then lay the other 2 pastry squares on top. Roll and pinch the top and bottom layers together to keep all of the filling in and then bake them for 15-20 minutes! (You will probably have some filling left over to cook up for lunch or dinner tomorrow)

They should look something like this when they come out!

I have also made mini chicken pies in a muffin pan as seen in the picture below!

Yum!

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Chicken Puff Pie

Ingredients:

• 1 sheet PUFF PASTRY
• 1 large CHICKEN BREAST, shredded
• 1/2 medium ONION, diced
• 8 oz. WHOLE KERNAL CORN
• 8 oz. frozen PEAS & CARROTS mixture
• 1 small POTATO, diced
• 1/2 cup GRAVY

Directions:

1. Preheat your oven to 400 degrees F. 
2. For 2 chicken pies, thaw one sheet of puff pastry and cut it into 4 equal sized squares. 
3. In a bowl mix together the chicken, onion, corn, peas, carrots, and potatoes. Feel free to leave out ingredients, add ingredients, or use different proportions based on what you like. I then added some gravy to bind all of the ingredients together.
4. Lay 2 of the puff pastry squares on a greased cookie sheet. Scoop somewhere between 1/3 & 1/2 cup of the filling onto each pastry and then lay the other pastry squares on top. 
5. Roll and pinch the top and bottom layers together to keep all of the filling in and then bake them for 15-20 minutes! (You will probably have some filling left over to cook up for lunch or dinner tomorrow)

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