Quick & Easy Chicken Pot Pie by Crystal
2 medium potatoes scrubbed, pierced with a fork
I envelope of chicken gravy mix that makes 1 and ½ cups (I used Better Than Gravy)
1 can cream of chicken soup
½ to ¾ bag of frozen peas and carrots
4-6 fresh mushrooms quartered (I used baby portabella’s )
1 – 2 cups left over chicken from a rotisserie chicken
1 sheet puff pastry, thawed according to package directions
Pre-heat oven to 400 degrees
Spray the bottom of a 9 x 12 pan with cooking spray and set aside.
Place the potatoes in the microwave and cook for 4-5 minutes. They should not be cooked all the way just enough to make them easy to cut into chunks.
While the potatoes are cooking, in a large skillet prepare gravy according to package directions. Add soup and I can of water. Bring to a simmer. Add peas and carrots along with mushrooms to pan.
Your potatoes should be done by now. Carefully remove them from the microwave and cut into bite size pieces and add them to the skillet along with the chicken, bring back to a simmer and simmer stirring occasionally for 5 minutes.
Pour chicken mixture into the prepared pan, top with puff pastry, and bake for 30-40 minutes until the puff pastry is golden brown.