I got this recipe from a friend, and I believe it came from Betty Crocker originally though I have made a few changes to it :)
Quick Pot Pies
Ingredients:
1 sheet of puff pastry
1-2 chicken breasts, chopped and cooked
2 cups frozen vegetable mix (carrots, peas, corn, etc.)
1 can condensed cream of chicken
3/4 teaspoon thyme
Heat the oven to 400º F. In a bowl mix chicken, vegetables, thyme, and cream of chicken until everything is coated. If you like a creamier filling, additional cream of chicken can be used. We prefer chunky fillings.
With the puff pastry, roll out slightly and cut into large squares (to essentially make hand held pot pies.) Add a spoon full of filling and fold the pastry over, pressing all edges together. Place on lightly greased cookie sheet or parchment paper, and bake for 25-30 minutes until the pastry is a golden brown. Let stand for about 5 minutes before serving.
I first tried these in custard cups, but the bottom of the pastry didn't bake correctly and stayed mooshy, so the pockets are a much better way to get the crispy all around! I found that it reheats for tasty lunch the next day too. Enjoy!
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