Pictures from dinner...
I made potpies yesterday for dinner. Overall it took about 2 hours to do, on and off, because I was distracted by the Lucky 7's (gateteam_sg7) and my mistress toomuchfandom.
Here are the pics!
The round ones were beef and the oval, chicken.
Puff pastry sheets (anticipate at least 1 sheet per dish)
Canned cream of mushroom soup
Canned cream of chicken soup
Chicken breast
Onion
Red pepper
Garlic clove
Celery
Fresh carrots (I used the bagged fresh baby)
And other veggies you might like...
Milk
Oil
Flour
***preheat oven to 350F***
1. Prepare and set aside the pastry sheets as directed on package (thaw, brush with flour to keep from sticking, yadda, yadda)
2. Cut chicken breast to small bite size cubes. Cook in pan with a little oil Dice onion, red pepper, and garlic up to desired size. Sautee in diced stuff and set aside.
3. Slice carrots (and other necessary veggies) and cook until slightly under. Drain.
4. Slice celery, set aside.
5. Combine mushroom and chicken soup and mix thoroughly. Add in very little milk to thin it up to make a more smooth and creamy texture.
6. Combine soup mixture, chicken, diced stuff, and veggies and mix well.
7. Trim pastry dough to fit in bottom. At least just enough to cover the bottom of dish and slightly curved up. You may use excess to tuck around edges of bowl.
8. Spoon the mixture into the bowl.
9. Trim more dough and tuck in around filling.
10. Bake at 350F until crush rises to a nice golden brown.
11. ENJOY!
Here are the pics!
The round ones were beef and the oval, chicken.
Puff pastry sheets (anticipate at least 1 sheet per dish)
Canned cream of mushroom soup
Canned cream of chicken soup
Chicken breast
Onion
Red pepper
Garlic clove
Celery
Fresh carrots (I used the bagged fresh baby)
And other veggies you might like...
Milk
Oil
Flour
***preheat oven to 350F***
1. Prepare and set aside the pastry sheets as directed on package (thaw, brush with flour to keep from sticking, yadda, yadda)
2. Cut chicken breast to small bite size cubes. Cook in pan with a little oil Dice onion, red pepper, and garlic up to desired size. Sautee in diced stuff and set aside.
3. Slice carrots (and other necessary veggies) and cook until slightly under. Drain.
4. Slice celery, set aside.
5. Combine mushroom and chicken soup and mix thoroughly. Add in very little milk to thin it up to make a more smooth and creamy texture.
6. Combine soup mixture, chicken, diced stuff, and veggies and mix well.
7. Trim pastry dough to fit in bottom. At least just enough to cover the bottom of dish and slightly curved up. You may use excess to tuck around edges of bowl.
8. Spoon the mixture into the bowl.
9. Trim more dough and tuck in around filling.
10. Bake at 350F until crush rises to a nice golden brown.
11. ENJOY!