Easy Mini Chicken Pot Pie with Puff Pastry

For a lattice puff pastry top, cut each puff pastry into strips to cover the pie plates, pan or mini crocks (can be made in any of these), and make into two lattices. For a round top, cut out with a round cutter (depending on the size of pan used) big enough to cover pan.

Brush with an egg wash and bake @ approx. 405-f degrees until browned.

Let cool on the pan.

Add cream of chicken soup and cream of celery to a large bowl.

Add sour cream and Hungarian paprika to taste.

Mix with frozen veggies.

Add roasted chicken and mix.

Pour into two pie plates, a 9"x13" pan or into mini crocks. Cook until heated through at approx. 350-f degrees, about 30 minutes or until cooked through.

Once done, add your cooled puff pastry to the top and serve.