Homestyle Chicken Pot Pie with Ham

Using ham in this pot pie adds great flavor, and using puff pastry for the crust makes it so simple to prepare.  Warm and comforting, this delectable dinner is a hit with kids and adults alike.
  • thaw: 40 minutes
  • prep: 15 minutes
  • cook: 6 minutes
  • bake: 25 minutes
  • total: 21 minutes
  • Serves: 6

Recipe

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
  • 2 cups cubed boneless, skinless chicken breasts, cooked
  • 2 cups cubed cooked ham
  • 3 cups cooked carrot or your favorite cooked vegetables
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Directions

  1. Heat the oven to 375°F.

  2. Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.

  3. Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry.  Press the pastry to the rim to seal.

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

  5. Ingredient Note: This recipe is a great way to use up leftover vegetables.  Or you can use your favorite frozen vegetable combination- just prepare according to the package directions first.

Top Crust Recipe

Watch a how-to demonstration of this recipe technique.

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

Avoid pressing too hard when rolling out the ends and edges—you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

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