Quick Chicken Pot Pie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 can chicken a la king soup (or 1 jar uncle ben's country chicken simmer sauce)
• 4 cups california-blend frozen vegetables (broccoli, cauliflower, carrots, green beans)
• 3 cooked chicken breasts
• 1/4 teaspoon dried tarragon
• 7 ounces packages frozen puff pastry, thawed

Recipe

• 1 preheat oven to 425 degrees f.
• 2 pour simmer sauce into a medium-sized saucepan.
• 3 rinse vegetables under cold water to remove ice crystals, then add to saucepan.
• 4 set over medium heat.
• 5 cut up chicken into bite-sized chunks.
• 6 stir into vegetable mixture, along with tarragon.
• 7 cover saucepan.
• 8 when mixture comes to a boil, reduce heat and simmer, covered for 15 minutes, stirring often.
• 9 pour mixture into a 6-cup casserole dish or deep 10-inch pie plate.
• 10 roll out pastry on a lightly floured surface to 1/8-inch thickness.
• 11 place over filling in casserole dish.
• 12 trim pastry to 1 inch beyond rim of dish.
• 13 seal by pinching pastry firmly against edge of dish.
• 14 slash steam vents in top.
• 15 bake in centre of oven until pastry is golden, about 20 to 25 minutes.