Chicken Pot Pie with Puff Pastry Cheese Sticks. In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim.

Ingredients of Chicken Pot Pie with Puff Pastry Cheese Sticks

1. It’s 1 of rotisserie chicken pulled juices reserved.
2. It’s 1 of lg. Onion chopped.
3. Prepare 1 bag of frozen vegetables whatever you like.
4. You need 1 of lg. Can chicken stock.
5. You need 1 of lg. Can cream of chicken soup.
6. Prepare 1 of sm. Can cream of chicken soup.
7. Prepare to taste of Salt, pepper, and basil.
8. It’s Sticks of For the Puff Pastry Cheese.
9. You need 1 box of Puff pastry sheets or 2 sheets.
10. You need 1/2 cup of shredded cheddar cheese.
11. Prepare 1/4 cup of parmesan cheese.

Add cornflour to the chicken pie filling to thicken to the desired consistency. Everybody will fall in love with this easy Chicken Pot Pie!! With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry lids can be served in individual pots or made as one big pie. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling.

Chicken Pot Pie with Puff Pastry Cheese Sticks instructions

1. Pull your chicken and set aside.
2. Boil your chicken broth and reserved juices from the rotisserie chicken in a large pot with spices and add chopped onion. Boil until onion is transparent..
3. Add frozen vegetables and boil an additional 5 minutes..
4. Add cream of chicken soup set stove to warm..
5. Puff Pastry Cheese Sticks.
6. Thaw dough 1 hr on countertop.
7. Spread dough sheets out and evenly coat with cheeses and press cheese into the dough lightly with rolling pin.
8. Cut dough into 1/2 in strips and twirl corkscrew style so the cheese looks trapped in the inside..
9. Place strips 1/2 in apart and bake 10-15 min..
10. Serve and enjoy.

Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. Pour your mixture into a baking dish and top with your sliced mozzarella and the sheet of pastry. Brush with egg wash and poke a steam hole in the middle with a fork. Place rolled out puff pastry on top and make slits for steam to escape.