Chicken Pot Pie Pastries
2021-11-09 18:58:23
Yields 8
Super tasty, convenient entrée, snack, whatever your heart desires! Great for freezing and making a quick meal later.
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
- 2 puff pastry sheets, thawed
- 2 cup rotisserie chicken, cubed
- 8 oz. sour cream
- 1 can (10 oz) cream of chicken soup
- 2 cup frozen mixed vegetables, steamed 5 minutes
- 1 small, sweet onion, diced
- 1/2 teaspoon. dried Italian herbs
- dash of garlic powder
- dash of black pepper
- salt to taste
- egg wash (one beaten egg + a little milk)
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Instructions
- Preheat oven to 425 degrees.
- Roll out each puff pastry sheet and cut into 8 rectangles with a pizza cutter (16 total).
- Cube chicken and place in a large bowl.
- Add sour cream, chicken soup, steamed vegetables, onion and seasonings. Mix well.
- Spoon a generous amount of filling onto the middle of half the puff pastry rectangles.
- Stretch the other rectangles to fit over the ones with filling.
- Press around edges to seal then press the tines of a fork around each pastry to close together.
- Prick top of each pastry with a fork or knife to create a vent for steam.
- Brush pastries with egg wash.
- Bake on cookie sheets at 425° F for 20 minutes or until crispy and golden brown.
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