Last week I was trying to come up with dinner based on the random things we had in the house and all of a sudden it struck me- Puff Pastry Chicken!

Growing up I LOVED this dish and couldn’t wait to help my mom make it*.

*hid in my room and/or watched TV

But I did love to eat it and at the time it all seemed so complicated- until I called her and she gave me her confession- this is the easiest recipe ever!

It can be made with almost any frozen (or fresh) veggies you’re trying to get rid of, and you can health it up or make it like Mom did.

What You Need:

COST: around $15- and you can make this more than once or save and reheat leftovers

• Pepperidge Farm Puff Pastry Shells – you can find them in the desert section of your grocer’s freezer, usually near the Cool Whip- 4 feed two
• a rotisserie chicken from your grocer- you’ll use about a breast and a leg’s worth to feed two
• a bag of frozen corn- 1 cup feeds two
• a bag of frozen peas- 1 cup feeds two
• a small jar of pimentos- use about 2 tbsp
• about two tbsp diced white onion
• 2tbsp olive oil
• a can of Cream of Chicken- use fat free if you wish OR a jar of chicken gravy

What To Do:

• pre heat your oven to 425 degrees
• put your 2 tbsp olive oil in a pot and turn heat to medium
• add your 2 tbsp of onion to the oil and turn to low- let “brown”- aka, stir until they are tan- NOT burnt
• once oven is heated- place 4 puff pastry shells on a non stick cooking sheet into the oven for 12-15 mins

they look so sad, but not for long!

• add your cream of chicken soup (about a can), either 1/2 cup of milk or 1/4 cup water, frozen peas, frozen corn and pimento to the pot with the onions and stir to combine over medium heat. *if you’re using gravy instead- skip the water or milk and pour the jar in solo*

I use a spatula to stir, a spoon also works

• pull with a fork about a breast and leg of chicken off your chicken and pull into chunks , add to pot with the rest of the magic and stir to combine. Test a pea or piece of corn- when they are thawed and warm, it’s ready.
• add salt and pepper to taste
• when your shells are JUST starting to puff and turn a little brown- pull them out. Use a fork to pull out the tops and raw middle and flip them so the cap is on the bottom and pop them back in the oven for about 5 mins or until they look toasted.
• dump your “pot pie” mix into the shells and dump a little extra on the plate for dipping, serve and accept hugs/praise the Wifey’s Mom!

YUM- the messier the better- I promise.

Watch the step by step (ooo baby) here!: