Thursday, January 2, 2014

Chicken Pot Pie

Well this chicken pot pie was a hit! Seth's dad came into town for a visit over New Year's and we had this for dinner with a spinach salad on the side and it was deeee-licious.

This recipe is so easy because it uses a variation of my Crockpot Chicken Stew as the filling and puff pastry as the crust.

Here's the secret... make my chicken stew recipe and set aside 4 cups for the chicken pot pie (don't worry, you'll still have plenty to eat for lunches or other meals since the recipe makes 10 cups of stew).



  • Thaw puff pastry according to directions on package
  • Place one sheet in bottom of 8" or 9" square casserole dish and press along the insides walls of the dish
  • Cover with foil (against the dough not just over the dish) and bake at 350 degrees for 25 minutes
  • Meanwhile, in a bowl, mix 4 cups of chicken stew with sour cream (this is your filling) 
  • Pastry should be golden brown when it comes out of the oven, add filling to casserole dish and then create your lattice work top crust
  • Take the 2nd sheet of puff pastry dough and cut it into 10 or 11 even strips. Create a lattice work top. 
  • Brush with egg wash (mix 1 egg with 1 T. water to create an egg wash) 
  • Bake at 350 degrees for 45 minutes or until top is golden brown and bubbling 

Yields: 9 servings
Weight Watchers Points, per serving: 9

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