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Chicken Pot Pie with Pastry Crust

Chicken Pot Pie with Pastry Crust

4 7

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.

serves 4 people

Ingredients

cost per recipe: $8.51

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1

    tablespoon olive oil

  • 1

    large onion, coarsely chopped (about 1 cup)

  • 1/8

    teaspoon garlic powder or 1 small clove garlic, minced

  • 1

    can (10 1/2 ounces) Campbell’s® Chicken Gravy

  • 11

    ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/2 cups)

  • 2

    cups chopped cooked chicken

view nutrition info

How to Make It

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.
Step 1

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

Step 2

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

Step 3

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.

Step 4

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).

Step 5

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

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

(10 1/2 ounces) Campbell’s® Chicken Gravy

(10 1/2 ounces) Campbell’s® Chicken Gravy

Ratings & Reviews

(7)
  • Linda H.

    March 3, 2011

    Chicken Pot Pie with Pastry Crust

    This was delicious. My husband told me it was the best thing I've made ever. I added potatoes too and used cream of chicken (not gravy). I wonder if it's okay to use the pastry sheet on the bottom of the pan, not just on top?

    Was this helpful?

    (1) (0)
  • Darren R.

    September 7, 2010

    Chicken Pot Pie with Pastry Crust

    It was very good and easy to make. I will make it again.

    Was this helpful?

    (1) (0)
  • steveg

    November 19, 2007

    Chicken Pot Pie with Pastry Crust

    This was an excellent pot pie. I didn't have pastry sheets, so I used pie shells.

    Was this helpful?

    (1) (0)
  • Debbie R.

    November 29, 2009

    Chicken Pot Pie with Pastry Crust

    My kids love it !

    Was this helpful?

    (0) (0)
  • kangas385

    November 21, 2006

    Chicken Pot Pie with Pastry Crust

    I would change the recipe next time I make it. I did not like all of the onions in the mixture, my family would not eat it. I also would add some cream of chicken soup to make it smoother. I did enjoy the crust.

    Was this helpful?

    (0) (0)

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