When the weather gets colder, it’s all about the comfort food. Pot pie is one of our favourites because it is quick and easy to make and tastes so simple and delicious!
I make this after we have had a roasted chicken or turkey. I’ll cut up the leftover meat into cubes and freeze in a tightly sealed freezer bag. I love when I can make a bigger meal and turn it into two (or more!) easy meals after. This recipe will have variations as I tend to use what is on hand for simplicity.
3-4C Cooked, Cubed Chicken or Turkey 3-4C Frozen, Mixed Vegetables 2 Cans Campbell’s Mushroom Soup (Or 1 Can Mushroom soup and equivalent of 1 Can poultry gravy) 1 Package defrosted Tenderflake Puff Pastry (They come in 2’s, so break and defrost one per dish)
Start by preheating your oven to 400F. I use a 2.5 qt casserole dish to make and bake this in. If I’m not making this dish within 3-4 days after I have roasted my chicken or turkey, I will cube and freeze the poultry for later use. You can mix this dish with either refrigerated or frozen poultry.
Take the poultry and spread it out in the casserole dish. Then add your frozen vegetables. Top with your soup or soup/gravy combination. Stir it all together. I use a heavy wooden spoon to mix well. Mix until everything is fully covered.
Take the defrosted puff pastry and gently press it out on a floured surface, or stretch it out gently in your hands until it reaches the size of the dish you’re using. It can tear, so be gentle. If you are pressing it out on a floured surface, I recommend using a piece of wax paper with flour on it to make it easier to lift off the counter and onto your dish.
Cover the dish and place in the preheated oven for 20 minutes. Remove the cover and cook for another 10-20 minutes. The pastry will turn a golden brown and sauce will be bubbling at the edges. Covering it will help anything frozen to steam and cook well inside. The pastry does need to be cooked without a cover to give it that light, crispiness for the perfect finish.
Once cooked, remove, let cool for 5-10 minutes and serve. It will be hot as the pastry traps heat, so be careful before taking that first bite!
I often make two of these at once and freeze the second for an easy pull and cook meal. Make sure you freeze in a tightly sealed casserole dish that is safe for the freezer and oven. I will let it sit on the counter for 10 minutes first or pop it in as the oven heats so it’s not such a temperature difference for the dish. If you choose to do this, the cooking time will be greater as everything will be quite frozen. Add another 15-20 minutes to the initial covered cooking time, then remove the cover as directed above.
Refrigerate any leftovers and consume within 3-4 days. Enjoy!