Curry & Chicken Pot Pie

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This recipe for Chicken Pot Pie is our family's twist on a classic dish, featuring a hint of curry that the kids absolutely love. We enjoy the flexibility it offers; while the recipe uses pantry staples like canned chicken and frozen veggies, you can easily swap in whatever leftover chicken or fresh vegetables you have on hand. It’s a lifesaver for those nights when you’ve forgotten to take something out of the freezer. The best part is that with everything you need right in your pantry, it’s a quick and convenient meal that can still be packed with flavor.

Ingredients:

- 2 cans (12.5 ounces each) canned chicken, drained
- 1 can (10.5 ounces) cream of chicken soup
- 2 cups frozen mixed vegetables
- 1 tablespoon curry powder
- Salt and pepper, to taste
- 1 package (14.1 ounces) Pepperidge Farm Puff Pastry Sheets, thawed

Steps:

Preheat oven to 400°F.

In a large bowl, mix the canned chicken, cream of chicken soup, frozen vegetables, curry powder, salt, and pepper until well combined.

Pour the mixture into a baking dish.

Lay the Pepperidge Farm Puff Pastry Sheet over the top of the mixture, trimming any excess if necessary.

Bake for 25-30 minl the pastry is golden brown and the filling is hot and bubbly.

Serve warm and enjoy!



This Chicken Pot Pie is the perfect blend of convenience and comfort, ideal for those busy nights when you need a quick yet satisfying meal. Whether you're using pantry staples or fresh ingredients, its flexibility and delicious curry twist make it a family favorite. Serve it up on a cozy evening, and savor the ease and heartiness of this classic dish.


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