This easy chicken pie comes together so quickly. It’s full of veggies and has the perfect pastry crust. It has no cream, but still tastes absolutely amazing!
1 onion, finely diced
2 bell peppers, diced
8 oz mushrooms, diced
1 lb chicken tenderloins, diced
1 Package Puff Pastry
1 tbsp hot sauce
1 tbsp balsamic vinegar
1 tbsp oil
Warm the oil in a skillet. Add the onions and bell peppers and saute until slightly translucent. Add the chicken.
Once the chicken changes color add the hot sauce and balsamic vinegar. Season with salt and pepper.
Add the mushrooms and cook down for a couple of minutes.
Roll out each pastry dough so it’s slightly more rounded. Using a slotted spoon, spoon the chicken mixture into the middle of the pastry leaving an inch of the pastry with no filling. Avoid adding the liquid.
Fold the edges of the pastry over the filling. Bake at 400 F for 20 minutes.