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EASY POTPIE

Posted Jan 24 2013 2:31pm

After making a chicken dinner for my husband and me, I had a cup of leftover gravy and about 12 ounces of leftover chicken meat. What to do for dinner the next day? Easy. I pulled out a 15 ounce can of no-salt-added Veg-All and a roll of frozen puff pastry. A half cup of milk thinned my gravy to make 12 ounces of sauce and I had all I needed.  (but if you don’t have gravy, a can of condensed cream of chicken soup works well, too.)

Vary or season to your own tastes. Here’s how I put my easy potpie together:

Combine drained vegetables with shredded cooked chicken in a baking dish. Preheat oven to 400°

Combine drained vegetables with shredded cooked chicken in a baking dish.

Add gravy.

Add gravy.

Roll out thawed pastry dough to fit baking dish.

Roll out thawed pastry dough to fit baking dish.

Crimp crust and poke vent holes using the tines of a fork.

Crimp crust and poke vent holes using the tines of a fork.

Brush egg wash over puff pastry.

Brush egg wash over puff pastry. Bake one hour.

Remove from oven. Let cool 5-10 minutes before serving.

Remove from oven. Let cool 5-10 minutes before serving.

Serves 4. Enjoy!


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