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:
Preheat oven to 400°.
Combine drained vegetables with shredded cooked chicken in a baking dish.
Add gravy.
Roll out thawed pastry dough to fit baking dish.
Crimp crust and poke vent holes using the tines of a fork.
Brush egg wash over puff pastry. Bake one hour.
Remove from oven. Let cool 5-10 minutes before serving.
Serves 4. Enjoy!
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