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Quick Chick Pot Pie: Cheater's Version


  • 1 Store bought rotissorie chicken
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 box puff pastry
  • 1 steam bag of mixed vegetable
  • 1 egg
  • salt and pepper to taste


  1. 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.)
  2. Add vegetables to soup mixture then add salt and pepper to taste. (I prefer kosher salt and fresh ground pepper)
  3. Shred the chicken to have on hand for assembly.
  4. Using small oven safe dishes, cut out the pastry for individual toppers.
  5. 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)
  6. 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).
  7. Put in over on 350 degrees for 15-20, until lightly brown.