Quick Chick Pot Pie: Cheater's Version
If you have about 30 minutes to spend in the kitchen, Quick Chick Pot Pie: Cheater's Version might be an excellent dairy free recipe to try. This main course has 1395 calories, 73g of protein, and 88g of fat per serving. For $3.58 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Unexpected Elegance. Head to the store and pick up mixed vegetables, rotisserie chicken, egg, and a few other things to make it today. 45 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. Quick Chick Caesar, Quick Ratatouille, version 2.3.9, and Quick Chicken Pot Pie are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 can of cream of celery soup
1 can of cream of chicken soup
1 egg
1 bag of mixed vegetables
1 box of puff pastry
1 Store bought rotisserie chicken
salt and pepper to taste
Equipment:
frying pan
oven
Cooking instruction summary:
Combine the cream of chicken and cream of celery soup in a small pan and heat on low. Heat the bag of steam vegetables for approximately half of the suggested time on the bag. (You don't want them completely heated through.)
Add vegetables to soup mixture then add salt and pepper to taste. (I prefer kosher salt and fresh ground pepper)
Shred the chicken to have on hand for assembly.
Using small oven safe dishes, cut out the pastry for individual toppers.
Assemble each personalized dish by layering chicken and then a few spoonfuls of soup/vegetable mixture. Repeat until you get to the top of the dish. (approx. 2 layers)
Top with puff pastry and press the sides around the edges. Cut a small slit in the top to let it vent, then lightly brush on an egg wash (beaten egg with a few dashes of water).
Put in over on 350 degrees for 15-20, until lightly brown.
Step by step:
1. Combine the cream of chicken and cream of celery soup in a small pan and heat on low.
2. Heat the bag of steam vegetables for approximately half of the suggested time on the bag. (You don't want them completely heated through.)
3. Add vegetables to soup mixture then add salt and pepper to taste. (I prefer kosher salt and fresh ground pepper)Shred the chicken to have on hand for assembly.Using small oven safe dishes, cut out the pastry for individual toppers.Assemble each personalized dish by layering chicken and then a few spoonfuls of soup/vegetable mixture. Repeat until you get to the top of the dish. (approx. 2 layers)Top with puff pastry and press the sides around the edges.
4. Cut a small slit in the top to let it vent, then lightly brush on an egg wash (beaten egg with a few dashes of water).Put in over on 350 degrees for 15-20, until lightly brown.
Nutrition Information:
covered percent of daily need
