CLOSE

Chicken Pot Pie with Pastry Crust

test

When you keep puff pastry sheets in your freezer, it is easy to turn leftover chicken into a mouthwatering "new-fashioned" and delectable pot pie.

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 25 minutes
  • Serves: 4
1 star 2 star 3 star 4 star 5 star
4 30

Recipe

Ingredients

  • 1 tbsp. olive oil

  • 2 large onions, coarsely chopped (about 2 cups)

  • 1/8 tsp. garlic powder or 1 small clove garlic, minced

  • 1 jar (12 ounces) Campbell’s® Slow Roast Chicken Gravy

  • 1 pkg. (about 9 ounces) frozen mixed vegetables (carrot, green beans, corn, peas)

  • 2 cups chopped cooked chicken

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Directions

  1. Heat the oven to 400°F.

  2. Heat the oil in a 10-inch skillet over medium-high heat.  Add the onions and garlic and cook until they're tender, stirring often.

  3. Stir the gravy, vegetables and chicken in the skillet and cook until the mixture is hot and bubbling.  Spoon the chicken mixture into a 9-inch deep-dish pie plate.

  4. Unfold the pastry sheet and place over the chicken mixture. Trim excess pastry.  Crimp the pastry with a fork to seal.

  5. Bake for 25 minutes or until the pastry is golden brown.

Watch a how-to demonstration of this recipe technique.

Close

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

A lattice pattern can be created by topping the Puff Pastry with a metal cooling rack, then turning it at a right angle halfway through the baking.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Puff Pastry can be stored in the freezer in the original packaging for up to 6 months.

Inspiration

  • VIEW:
  • Grilling is a great way to retain the chicken juices.

On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Samantha S.
Date: 1/6/2006

4 star rating

"I thought it was great. My family loved it. My husband asked how much I paid for the pie at the store! Only I knew it came from Campbell's."

Submitted by:
Meredith D.
Date: 11/10/2006

4 star rating

"An excellent way to use up left-over chicken or turkey."

Submitted by:
Tara D.
Date: 11/21/2006

4 star rating

"I would change the recipe next time I make it. I did not like all of the onions in the mixture, my family would not eat it. I also would add some cream of chicken soup to make it smoother. I did enjoy the crust."

Submitted by:
Vivian R.
Date: 11/18/2007

4 star rating

"This was an excellent pot pie. I didn't have pastry sheets, so I used pie shells."

Submitted by:
Tina S.
Date: 11/28/2009

4 star rating

"My kids love it !"

Submitted by:
Marilyn W.
Date: 9/7/2010

4 star rating

"It was very good and easy to make. I will make it again."

Submitted by:
Linda H.
Date: 3/3/2011

4 star rating

"This was delicious. My husband told me it was the best thing I've made ever. I added potatoes too and used cream of chicken (not gravy). I wonder if it's okay to use the pastry sheet on the bottom of the pan, not just on top?"

More Recipes

  • TOOLS
  • SHARE