Inside-Out Chicken Pot Pie

• 1 sheet frozen puff pastry, thawed
• 1 10.75-ounce can cream of chicken soup
• 1 cup milk
• 2 cups rotisserie chicken, shredded
• 1 1/2 cups frozen mixed vegetables
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic salt
• 4 sprigs fresh rosemary, for garnish

1. Preheat the oven to 400F.
2. Carefully unfold the puff pastry onto a clean, lightly floured work surface.
3. Cut the puff pastry into 4 squares and place the squares on an ungreased baking sheet.
4. Pierce the center of each square several times with a fork.
5. Bake until golden-brown, about 15 minutes.
6. Remove from the oven and set aside.
7. While the puff pastry bakes, place the soup and milk in a large bowl and stir to combine.
8. Transfer the soup mixture to a large skillet over medium heat.
9. Add the chicken, vegetables, salt, pepper, and garlic salt and cook, stirring to break up the chicken pieces, until hot, about 5 minutes.
10. To serve, place the baked puff pastry squares on plates and top with the hot chicken mixture.
11. Garnish each with a rosemary sprig, if desired.

pastry, cream of chicken soup, milk, rotisserie chicken, vegetables, salt, freshly ground black pepper, garlic salt, rosemary

Taken from www.foodrepublic.com/recipes/inside-out-chicken-pot-pie-recipe/ (may not work)