Carol’s Chicken Pot Pie by cooking202

[BakerAunt]

Carol's Chicken Pot Pie
Submitted by cooking202 on April 08, 2006 at 6:50 pm

* Exported from MasterCook *
Recipe By :Carol Vincent (Original)

4 chicken breast halves without skin, grilled or 3 cups left over Rotisserie chicken -- cut in medium sized pieces
2 carrots -- cut 1/8" thick
1 medium sweet onion -- large dice
5 small red potatoes (4 to 6) depending on size -- unpeeled and quartered
1 can chicken broth
1 cup sweet peas, fresh or frozen -- cooked and drained
1 cup mushrooms -- sliced
1 recipe Wisconsin Beer Cheese Soup
2 puff pastry sheets (more if needed) -- thawed

Season chicken with salt and pepper; grill until done. Debone the chicken and cut into medium sized pieces.

Cook carrots, onion and potatoes in chicken broth until tender. Add peas and mushrooms and cook for 5 to 8 min. Drain vegetables and combine with cheese soup. Keep hot.

PASTRY; Prepare while chicken and vegetables cook.
Unroll pastry, press slightly to smooth out folds and cut to the inside diameter of the container to be used. Place on cookie sheet and bake according to package directions or until golden brown and crispy.

PIE:
Place cooked vegetables and cheese soup mixture in individual preheated baking dishes. A #8 iron skillet works perfectly.

Top with pastry rounds, serve immediately. ENJOY!

Per Serving (excluding unknown items): 160 Calories; 2g Fat (11.1% calories from fat); 9g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 820mg Sodium. Exchanges: 1/2 Lean Meat; 5 Vegetable.
NOTES : Vegetables can be varied according to your taste.

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