Chicken Pot Pie with Pastry Crust

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 tablespoon olive oil
  • 2 large onion, coarsely chopped (about 2 cups)
  • 1/7 teaspoon garlic powder or 1 small clove garlic, minced
  • 1 jar (12 ounces) Campbell’s® Slow Roast Chicken Gravy
  • 1 package (about 9 ounces) frozen mixed vegetables (carrots, green beans, corn, peas)
  • 2 cups chopped boneless, skinless chicken breasts, cooked
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed


  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.

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