Easy Grilled Chicken Pot Pie
Hands On Time: 30 minutes
Total Time: 1 hour and 0 minutes
2 (12-once) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 (26-ounce) can cream of chicken soup
2 cups frozen broccoli florets, thawed
1 cup petite carrots
1 cup frozen peas, thawed
1 (4-ounce) can sliced mushrooms
1 teaspoon dried basil
1 teaspoon dried parsley
1 (2-count) package puff pastry sheets, thawed in refrigerator overnight
Season the chicken breasts with salt and pepper.
In a smoker, grill the chicken breasts over wood smoke until cooked through. Let cool to room temperature and cut into bite-sized pieces.
Heat the oven to 350 degrees. Spray a 9-inch square baking dish with nonstick oil spray.
In a large bowl, mix together the cream of chicken soup, broccoli, carrots, peas, mushrooms, basil and parsley. Stir in the chicken and season to taste with salt and pepper.
Line the bottom of the prepared pan with one sheet of puff pastry. Spread the chicken and vegetable mixture over the pastry and cover with the second sheet of puff pastry. Poke holes in the top layer of pastry to vent. Bake until golden brown, 45 minutes to 1 hour. Let cool for 10 minutes and serve hot.
850 calories per serving.
About the recipe
This recipe comes courtesy of Southern Kitchen reader Cathy Robertson.