Puff Pastry Chicken Pot Pie

• 1 package Frozen Puff Pastry
• 1 pound Cooked Chicken
• 1 can (10.75 Oz. Can) Cream Of Chicken
• 1 can (10.75 Oz. Can) Cream Of Potato
• 1 can (15 Oz. Can) Corn
• 1 can (14.5 Oz. Can) Diced Potatoes
• 2 cups Frozen Peas & Carrots
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Onion Powder
• 5 Tablespoons Butter, Cubed

1. Preheat oven to 350 degrees.
2. Press a square of the thawed puff pastry into the base of a square 9x9 baking pan that has been sprayed with cooking spray.
3. Bake for 20-25 minutes, or until puffed.
4. It does not need to be completely cooked, as we will be cooking it again once we add the filling.
5. While the puff pastry is baking, prepare the filling.
6. Combine all remaining ingredients in large mixing bowl.
7. When puff pastry is out of the oven, add the filling, then top with the other sheet of thawed puff pastry.
8. You can cut it into strips to make a lattice pattern if you desire.
9. Return to the oven for 45 minutes, or until top is golden brown and slightly puffed.
10. Remove from the oven and enjoy!

pastry, chicken, cream of chicken, cream of potato, corn, potatoes, carrots, salt, pepper, onion powder, butter

Taken from tastykitchen.com/recipes/main-courses/puff-pastry-chicken-pot-pie/ (may not work)