Chicken Pot Pie
Comfort food at its' finest, this creamy chicken pot pie is easy to make with left over chopped chicken or turkey.
Ingredients
- 1 pkg frozen puff pastry defrosted as per package directions
- 1 250 ml tub garlic and herb cream cheese
- ½ cup whole milk
- 3 cups frozen vegetables (broccoli, cauliflower & carrot mix), defrosted
- 3 cups chopped cooked chicken
Instructions
- Preheat oven to 400 degrees, line a baking sheet with parchment paper and set aside.
- Whisk cream cheese and milk until smooth
- Add defrosted frozen vegetables and chopped chicken to the cream cheese mixture and stir until combined
- Divide mixture between 6 ramekins.
- Roll out chilled puff pastry and cut into 6 circles, 1 inch larger than ramekins. Place one pastry round over each ramekin and pinch to seal. Cut small slits in the top of pastry to allow steam to escape.
- Place ramekins on baking sheet and bake for 25 to 30 minutes, or until pastry is golden and puffed.
- Remove from oven and allow to cool just slightly before serving.
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