Chicken Pot Pie Puff Pastry with Silk Almondmilk Taste Challenge
Simple recipe of chicken with diced vegetables, cream of chicken soup and Almondmilk topped on delicious puff pastries. One pot meal done in 40 minutes.
- 3 cups carrots , chopped
- 3 cups celery , chopped
- Can of Cream of Chicken
- 1-2 chicken breasts or 1 Rotisserie chicken
- 16 ounces Silk Almondmilk Vanilla or Unsweetened Original
- 2 Packages Puff Pastry Shells (12 shells)
In a large pot on medium heat, pour cream of chicken in pot. Add chopped chicken or shredded rotisserie chicken. Thinly chop carrots and celery and place in pot. Add 16-20 ounces Silk Almondmilk and stir to combine. Keep at medium heat for about 40 to 60 minutes or until vegetables are soft and chicken is cooked. Heat puff pastry shells according to directions on the back. To serve, either poke through the top of the puff pastry or pull apart and serve mixture over puff pastry.