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Chicken Pot Pie with Pastry Crust

Prep: 35 minutes
Bake: 25 minutes

Serves: 4

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.


1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets  (1 sheet), thawed
1 tbsp. olive oil
1 large onion, coarsely chopped (about 1 cup)
1/8 tsp. garlic powder  or 1 small clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Chicken Gravy
11 oz. frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/2 cups)
2 cups chopped cooked chicken


Set the pastry out to thaw.  Heat the oven to 400°F.

Heat the oil in a 10-inch skillet over medium-high heat.  Add the onion and garlic powder and cook until tender, stirring often.

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

Unfold the pastry sheet and place it over the chicken mixture. Fold the edges of the pastry under itself to fit the pie plate (this doubled edge makes for a nicer-looking crust). Using a fork, crimp the edge of the pastry to the edge of the pie plate (or you can flute the pastry edge with your fingers).

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

Chicken Pot Pie with Pastry Crust