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The Ultimate Chicken Pot Pie

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A light and flaky puff pastry crust is what makes this pot pie the ultimate.  It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Cook: 15 minutes
  • Bake: 1 hour 10 minutes
  • Serves: 6
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4 165

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/3 cup butter

  • 4 medium carrots, peeled and sliced (about 2 cups)

  • 3 medium onions, chopped (about 1 1/2 cups)

  • 8 oz. mushrooms, sliced (about 3 cups)

  • 1/3 cup all-purpose flour

  • 3 1/4 cups Swanson® Chicken Broth

  • 1 tbsp. Dijon-style mustard

  • 1 tsp. dried thyme, crushed or 1 tablespoon minced fresh thyme leaves

  • 1/2 tsp. ground black pepper

  • 3 cups cubed cooked chicken

  • 1 cup frozen peas, thawed

  • 1/4 cup chopped fresh parsley

Directions

  1. Heat the oven to 400°F.  Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Press the pastry into a 2-quart round casserole.  Trim the excess pastry.  Prick the pastry thoroughly with a fork.  Place aluminum foil onto the surface of the pastry.

  2. Bake for 25 minutes.  Remove the aluminum foil.

  3. Heat the butter in a 12-inch skillet over medium heat.  Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.  Add the flour and cook and stir for 3 minutes or until the flour is golden brown.  Slowly stir in the broth and heat to a boil.  Cook and stir until the mixture boils and thickens.

  4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley.  Remove the skillet from the heat.

  5. Unfold the remaining pastry sheet on a lightly floured surface.  Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.

  6. Spoon the chicken mixture into the casserole.  Weave a lattice pattern over the filling with the pastry strips.  Trim any excess pastry.  Sprinkle with the remaining parsley.  Place the casserole onto a baking sheet.

  7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

Watch a how-to demonstration of this recipe technique.

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

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

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

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Inspiration

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

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Cecilia B.
Date: 2/3/2011

5 star rating

"great recipe!!!!"

Submitted by:
Lorraine L.
Date: 2/3/2011

5 star rating

"DELICIOUS"

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