Chicken Pot Pie with Pastry Crust

Campbell's Chicken Pot Pie with Pastry Crust Recipe

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.

At a glance

Prep

25 min.

Total

1 hr. 30 min.

Serves

4

Thaw: 40 min.

Bake: 25 min.

Cost per recipe: $9.27 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Campbell’s® Slow Roast Chicken Gravy

    Campbell’s® Slow Roast Chicken Gravy

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 tablespoon olive oil
2 large onions, coarsely chopped (about 2 cups)
1/8 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 cooked chicken
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

How to Make It

  • 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.

Full Screen View

Recipe Nutritional Information

Made With

Campbell’s® Slow Roast Chicken Gravy

calories

519

totalfat

26.2g

saturatedfat

10g

cholesterol

68mg

sodium

676mg

totalcarbohydrate

47.2g

dietaryfiber

5g

protein

29.2g

vitamina

80%DV

vitaminc

20%DV

calcium

6%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24003