6 5-6″ Foil Pot Pie Tins
1 Rotisserie Chicken or Fried Chicken
2 sheet Puff Pastry Dough
2 cup Frozen Peas
2 can Cream of Chicken Soup
15 oz Milk
1 tsp Sugar
Salt and Pepper (to taste)
Pick meat from bones and cut into bite size pieces.
Peel and cut potatoes into 1/2″ cubes.
Peel and slice carrots into 1/4″ slices.
Remove pastry from box and thaw at room temperature.
Boil potatoes and carrots in water until almost tender.
Drain liquid, add frozen peas and set aside.
In a large pot, add soup, milk, and sugar. Mix well and simmer.
Preheat oven to 400.
Add chicken and vegetables to the sauce and simmer until warm, stirring frequently.
Spoon mixture into each pie tin, Do not over fill.
Cut pastry into 6″ circles and then roll slightly to make sure crust will overlap rim.
Moisten edges of pastry and cover each tin pressing edges to the rim.
Bake at 400 18 minutes.
3 cups cooked chicken, chopped
2 cans (10.75 oz each) cream of chicken soup
2 cups shredded Cheddar cheese
3 cups panko crispy bread crumbs or any dry stuffing mix
6 tablespoons butter or margarine, melted
1 Heat oven to 350°F.
2 Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese.
3 In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35 to 40 minutes or until bubbly.