It's my husbands new favorite meal I make so we have it quite alot, It's really called chicken and vegtable gravy over puff toast, but that's quite a mouth full (no pun intended lol) so I renamed it :)
Here is the link to the recipe, I keep meaning to review it, but we always down it before I get a chance to take pics lol...
The only change I made to it is that I cook up a couple of chicken breasts instead of using the canned stuff...though I have used the canned stuff and it is okay, just not as good as with the real stuff.
Weird, it's showing it for me, but here it is cut and pasted :)
1 sheet thawed puff pastry 1 can cream of chicken soup 1 Cup milk (I used skim and it was fine) 1 can chunk chicken, drained (from Costco) 1 can drained mixed vegetables ¼ teaspoon cajun seasoning (I use Emerils) Pinch of salt and pepper Pinch of garlic salt Rosemary Sprigs for garnish, if desired 1. Preheat oven to 400 degrees F. Carefully unfold pastry onto a lightly floured counter. Cut into 9 equal size squares and place onto an ungreased cookie sheet. Bake for about 15 minutes or until golden brown. Set aside. 2. While pastry is baking, whisk together the soup and milk in a large bowl then transfer to a large skillet over medium heat. Add chicken, vegetables and seasonings. Break up chicken pieces with back of fork. Cook and stir until heated through, about 5 minutes. 3. Place puff pastry squares on serving plates and spoon chicken gravy over top. Garnish with sprigs of rosemary if desired.
Do you have a recipe for inside out chicken pot pie? My husband loves chicken pot pie but I haven't made it for him yet :-)
ReplyDeleteIt's my husbands new favorite meal I make so we have it quite alot, It's really called chicken and vegtable gravy over puff toast, but that's quite a mouth full (no pun intended lol) so I renamed it :)
ReplyDeleteHere is the link to the recipe, I keep meaning to review it, but we always down it before I get a chance to take pics lol...
The only change I made to it is that I cook up a couple of chicken breasts instead of using the canned stuff...though I have used the canned stuff and it is okay, just not as good as with the real stuff.
http://picky-palate.com/2008/09/24/15-minute-dinner-chicken-and-vegetable/
Ohhhh and I use frozen veggies too instead of canned ones.
ReplyDeleteThat's weird. It's only showing the picture on her blog, not the recipe?
ReplyDeleteWeird, it's showing it for me, but here it is cut and pasted :)
ReplyDelete1 sheet thawed puff pastry
1 can cream of chicken soup
1 Cup milk (I used skim and it was fine)
1 can chunk chicken, drained (from Costco)
1 can drained mixed vegetables
¼ teaspoon cajun seasoning (I use Emerils)
Pinch of salt and pepper
Pinch of garlic salt
Rosemary Sprigs for garnish, if desired
1. Preheat oven to 400 degrees F. Carefully unfold pastry onto a lightly floured counter. Cut into 9 equal size squares and place onto an ungreased cookie sheet. Bake for about 15 minutes or until golden brown. Set aside.
2. While pastry is baking, whisk together the soup and milk in a large bowl then transfer to a large skillet over medium heat. Add chicken, vegetables and seasonings. Break up chicken pieces with back of fork. Cook and stir until heated through, about 5 minutes.
3. Place puff pastry squares on serving plates and spoon chicken gravy over top. Garnish with sprigs of rosemary if desired.
Thank you!
ReplyDelete