Oven heated to 400 degrees
First, shred all the meat from your rotisserie chicken and put the meat into a large mixing bowl.
Then chop your fresh veggies into thick chunks to help give your pie a comforting homemade feel.
Combine the soup, chicken, all veggies (fresh and frozen), salt and lots of freshly ground pepper into a large mixing bowl.
Spray an 8-inch square dish with EVOO to prevent sticking and then transfer the pot pie filling from the mixing bowl.
Carefully take the puff pastry and place on top of the pan, covering the pie filling. Let the crust hang over the ends a little bit and cut away the rest. Then cut little snips into the crust to vent. (You can see my domestic puff pastry and venting skills need some work… but I did it all in pearls!)
Finally, bake it in the oven for about 40 minutes. Keep checking on it if your pie is not ready by then- you want the crust to be a golden brown and you’ll be able to hear the insides boiling.
Serve with a glass of white wine and enjoy a delish dinner that tastes like you slaved over a hot stove all day! See, anyone can do this… it’s easier than (reciting) Pi!
