Chicken Pot Pastries
BY
D.J.
D.J.A nice variation on traditional pot pie. They’re not too difficult to make, and take 30-45 minutes from start to finish.
Equipment:
Cutting board
Medium saute pan
Small/mid sauce pan
Large baking sheet
Ingredients:
18 pastry shells
2-3 chicken breasts
10 ½ oz condensed cream of celery
½ cup of milk
15 oz mixed vegetables, diced, drained
Instructions:
Preheat oven to 425F
Place pastry shells onto large baking sheet
Dice chicken into about ¼ inch cubes
Once the oven is preheated, bake pastry shells for 20-25 minutes, or until golden brown
Cook diced chicken in medium saute pan on medium heat
In medium sauce pan, combine cream of celery, milk, and vegetables on mid-low heat, stirring occasionally
Once chicken is cooked, add it into the mix in sauce pan
Once pastries shells are done, pour chicken filling into each