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Chicken Pot Pie with Pastry Crust

Thaw: 40 minutes
Prep: 25 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 tbsp. olive oil
2 large onions, coarsely chopped (about 2 cups)
1/8 tsp. garlic powder or 1 small clove garlic, minced
1 jar (12 ounces) Campbell’s® Slow Roast Chicken Gravy
1 pkg. (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


Heat the oven to 400°F.

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.

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.

Unfold the pastry sheet and place over the chicken mixture. Trim excess pastry.  Crimp the pastry with a fork to seal.

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

Chicken Pot Pie with Pastry Crust