Easy Puff Pastry Chicken Pot Pie

Puff pastry chicken pot pie has large pieces of white meat chicken and lots of vegetables in a creamy white sauce without the high calorie pie crust. A light, tender puff pastry top replaces the usually double crust pie. You get:

• More chicken and vegetables
• Less calories, fat, and sodium compared to frozen chicken pot pies
• Fewer preservatives
• No artificial flavors or colors

In about the time it takes to bake a frozen chicken pot pie, you can prepare and cook this recipe, and for a fraction of the cost.

The filling and puff pastry top can be made ahead of time. Refrigerate the filling up to 4 days. Baked puffed pastry does not require refrigeration. Seal in an airtight bag. Reheat pastry, if desired, in a 300°F oven about 5 minutes.

Substitutions

1. Turkey or other poultry can be substituted for the chicken.
2. Cooked poultry can be substituted for raw poultry. Add in Step 2 to reheat.

Ingredients

• 20 oz. (650 g) boneless, skinless chicken breast cut into 1-inch cubes
• 1 (220 g) medium onion
• 2 tablespoons (30 ml) olive oil
• 1.5 cups (270 g) frozen peas and carrots
• 1 cup (70 g) sliced fresh mushroom or 4 oz. canned mushrooms
• 1 cup (240 ml) chicken broth
• 1/4 cup dry white wine (optional)
• 1/2 teaspoon (2.5 ml) dried parsley
• 1/4 teaspoon (1.25 ml) black pepper
• 1 bay leaf
• 2 tablespoons (30 ml) corn starch
• 2 tablespoons (30 ml) water
• 1 (10.5 oz, 298 g) can of cream of mushroom soup
• 1/2 cup (56 g) sharp cheddar cheese, shredded
• 1/2 cup (56 g) swiss cheese, shredded
• 1/4 cup (60 ml) Greek or natural yogurt
• 1 sheet prepared frozen puff pastry, thawed

Method of Preparation