Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 1 pound chicken breasts (skinless boneless and chopped)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon thyme (fresh)
  • 2 cups frozen peas and carrots
  • 2 medium potatoes (peeled and diced)
  • 10 ½ ounce cream of mushroom soup ((1 can))
  • ½ cup chicken broth (low sodium)
  • 1 tablespoon parsley (fresh, chopped)
  • 1 puff pastry sheet
  • 1 egg (for egg wash)

Instruction

  • Preheat oven: Preheat your oven to 350 F degrees.
  • Saute onion and celery: In a large skillet heat the olive oil over medium heat. Add the onion and celery and cook for about 3 minutes until the onion is soft and translucent.
  • Add chicken and cook: Add the chicken to the skillet and stir. Season with salt, pepper, red pepper flakes and thyme then stir. Cook for another 5 minutes until the chicken is no longer pink.
  • Add frozen peas, carrots and potatoes: Add the frozen peas and carrots. Stir in the potatoes and cook for another 5 minutes. Add the cream of mushroom soup and chicken broth. Stir in the parsley.
  • Cover with puff pastry: Cover the skillet with the puff pastry sheet then tuck in the edges. Brush with egg wash, then cut a couple slits in the center of the pie.
  • Bake: Bake for 45 minutes or until the crust is golden brown.
  • Slice and serve warm.