This took quite a while to prepare but it was sooooo good. And I made three smaller ones so I can freeze. I use the Casserole Queen Pot Pie Recipe from Food TV. I used the chicken recipe from below (Roasted Chicken Breast) instead of a full roasted chicken and once the chicken breast were done, I let cool for a little while then sliced up with a knife. I also used green bell pepper instead of sweet red which is a good thing because the filling still has a sweet taste to it. I also added about 1 tsp more of salt once I had everything mixed together before pouring into baking dishes.
I ended up with 1 - 1 quart and 1 - 1.5 quart size and still had a little left so I had a single serving baking dish which I filled and just did a quick bisquick mix to top that one with. I baked the two larger ones for 45 minutes and the smaller one for about 30 minutes.
TIP: Do the slits in pastry puff before baking but mine closed back up so about 15 minutes into baking, I re cut the slits.
The picture is of the 1 quart and the individual size. The 1.5 quart was still real liquid like on top so I put it back in the oven at 350 for an extra 20 minutes.
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