Gram's Modern Chicken Pot Pie - Serves 4-6

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Adapted from Kraftrecipes.com

Details: 2 hours

Ingredients

1 small red potato (or other naturally small potato)

1 sheet frozen puff pastry, THAWED

1 egg, lightly beaten

2 Tbsp olive oil & lemon juice mixture (about 1 Tbsp each, add whatever salt/spices desired)

1 can (~10.75oz) condensed cream of chicken soup

1 lb (approx) boneless skinless chicken breast, cut into bitesize

1/4 lb Goat Cheese, cut up (found in Snack section)

2 cups frozen mixed veggies (I find the smallest bag containing greenbeans, peas, carrots, & corn)

Equipment/Other
Large skillet
9" square baking dish
PAM or grease spray

Directions

Bake the potato for 45 min (350 deg F)

In the meantime, thaw the puff pastry sheet at room temp. If poaching the chicken, do this now using this recipe.

Cube the potato.

Heat skillet over medium high with oil & lemon juice mixture, then add chicken. If the chicken has not been pre-cooked/pre-poached, cook until random piece is no longer pink in the middle (5-7min).

Stir in veggies, soup, potatoes, and goat cheese.  Spoon into greased baking dish.

Unfold pastry sheet and place over dish.  Tuck in the edges and press onto top to seal. 

Brush pastry top with the egg (use a fork or spoon to spread it over).  Cut several slits into top crust to allow steam escape.

Place dish on baking sheet, and bake 30-35min or until a deep golden brown.  Stand 5 min before serving.