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Most of you know that I ONLY cook from scratch.  I have to admit though that one of my favorite comfort meals from being a kid was SWANSON’S Chicken Pot Pie.  I have tried for years to duplicate that exact recipe from scratch.  Alas, I concede – scratch will have to wait! Here is the recipe I have come closest with. This particular sauce actually turns out more like a gravy and is perfect for this combo! Now I am trying a beef version tonight that will be scatch!

INSIDE OUT CHICKEN POT PIES
serves 4
1 1/2 pounds chicken tenders, cut into bite sized pieces
1 small Vidalia onion, halved and sliced
3 stalks celery, sliced thin
2 cloves garlic, minced
1 1/2 cup frozen peas and carrots
3 tablespoons butter
4-6 ounces cream cheese, softened
salt and pepper to taste
1 box Pepperidge Farm Puffed Pastry defrosted per package directions
1 package KNORR Hollandaise Sauce prepared per package
1 egg white + 1 tablespoon melted butter

• Melt 2 tablespoons of butter in large skillet.
• Add celery and onion, sauteeing until almost carmelized.
• Add remaining butter to melt.
• Add chicken pieces, salt and pepper to taste, sauteeing until chicken is cooked through.
• Add cream cheese and blend well.
• Add peas and carrots, stirring to coat.

• Preheat oven to 400°.
• Cut pastry sheets in half.
• Lay one half of each pastry sheet on cookie sheet.
• Spoon a generous portion of the chicken mixture into the half of each sheet.
• Fold the other half up and over, sealing the edges well.
• Whisk together the egg white and melted butter and then brushing each pie with the mixture.

• Bake 15-20 minutes or until golden and pastry is puffed.
• Top each pie with a ladle full of sauce.
• Enjoy.

Linking up to FULL Plate Thursday.

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