INSIDE-OUT CHICKEN POT PIE

1 sheet frozen puff pastry, thawed

1 can cream of chicken soup

1 cup milk

2 cups shredded chicken (a rotisserie chicken works great)

1 1/2 cups frozen mixed vegetables (peas, carrots, corn)

Dash of salt

1/8 tsp garlic powder

1/8 tsp freshly ground black pepper

Preheat oven to 400-degrees.

Carefully unfold puff pastry onto a lightly floured work surface. Cut pastry into 4 squares. Place squares on an ungreased baking sheet. Pierce center of each square several times with a fork. Bake 15 minutes or until golden brown.

While pastry bakes, place soup and milk in a large bowl and stir to combine. Transfer to a large skillet over medium heat. Add chicken, vegetables, and seasonings. Cook, stirring to break up chicken pieces and get mixed well. Cook until hot, 5 to 10 minutes.

To serve, place pastry squares on plates, one per plate. Top pastry with the hot chicken mixture.

Yield: 4 servings

recipe and photo -Woman's World 2012