Carol's Chicken Pot Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 skinless chicken breast halves, grilled (cut in medium sized pieces) or 3 cups left over rotisserie chicken (cut in medium sized pieces)
• 2 carrots, cut 1/4-inch thick
• 1 medium sweet onion, coarsely chopped
• 6 small red potatoes, unpeeled and quartered
• 2 cups chicken broth
• 1 cup sweet peas
• 1 cup mushroom, sliced
• 3 cups beer cheese soup (i use carol's wisconsin beer cheese soup, more or less as needed)
• 2 sheets puff pastry sheets, thawed (more if needed)

Recipe

• 1 season chicken with salt and pepper; grill until done. debone the chicken and cut into medium sized pieces.
• 2 cook carrots, onion and potatoes in chicken broth until tender. add peas and mushrooms and cook for 5 to 8 minutes more. drain vegetables and combine with cheese soup. keep hot.
• 3 pastry; prepare while chicken and vegetables cook.
• 4 unroll pastry, press slightly to smooth out folds and cut to the top inside diameter of the container to be used. place pastry on a parchment lined cookie sheet and bake according to package directions or until golden brown and crispy.
• 5 assemble:.
• 6 place cooked vegetables and cheese soup mixture in individual preheated baking dishes. a # 8 iron skillet works perfectly and makes a nice presentation.
• 7 top with pastry rounds, serve immediately. enjoy!