Puffy Pot Pies

This experiment went over well. Phenomenally well, actually. Fast, easy, filling.  These were an absolute hit with my family! The only struggle was what to serve as sides on this blustery fall night. Here is how this dish went down:

Recipe/instructions:

Cook puff pastry shells according to package directions. (Found in the frozen dessert section by pie crusts. Make sure you have shells, not sheets)

While they are cooking make your pot pie filling. Here is what went into mine:

Boil the following veggies:

1/2 c chopped carrots

1/2 c chopped celery

1/2 c peas (NOT canned)

1/4 c chopped onions (dehydrated is fine)

2 cans cream of chicken soup (or my version:

1&1/4c. chicken broth

3/4c. Milk (2%)

1/4 + 1/8 c flour

1/2 t each of: salt, pepper, garlic powder, onion powder

Combine above slowly whisking flour in and stirring until smooth. (May need to modify flour/milk to desired consistency)

 

Add 1 c. Cooked shredded chicken

Add veggies and chicken to "cream soup"

Once pastry shells are cooked as per instructions, and lids removed, put puffs on plates, then spoon filling into each one. Heaping each pastry until overflowing. 

This recipe makes 6 puffs, which will feed 3 healthy adult-type-appetites.