Easy Chicken Pot Pie

 Easy Chicken Pot Pie

1 diced yellow onion in olive oil

4 8oz cans of peas and carrots (or 1 12-16 oz of frozen peas and carrots)

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup almond milk

1 cup of cut up already cooked Rotisserie chicken (or 2 can of chicken)

Add all to round casserole dish

Can top with puff pastry or homemade biscuits. (I use the Bisquick and Bisquick recipe for fast and easy prep) but also check out my homemade biscuits you want to use those)

Assembly & Baking:

• Meanwhile, remove puff pastry from freezer to partially thaw. 
• Preheat oven to 350F.
• Top with puff pastry, folding down the edges. Brush all of pastry with one egg. 
• Cut a 2cm / 2/3" slide in the middle with a small knife.
• Bake 35 - 40 minutes until deep golden.
• Serve immediately! Leftovers are yummy. I separate crust in separate Tupperware so it doesn't get soggy.