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One-Pan Curry Chicken Pot Pie

An image of prepared One-Pan Curry Chicken Pot Pie made with Pepperidge Farm® Puff Pastry, mixed vegetables, chicken, curry, Swanson® Chicken Broth and Campbell's® Condensed Cream of Chicken Soup.
  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 487 1 serving

Looking for a comforting classic that’s on the table in no time? Our One-Pan Curry Chicken Pot Pie remixes the traditional favorite into a quick and easy feast with a flavorful twist. Just 10 minutes of prep time are all that stand between you and getting this savory, curry-infused dish in the oven.

Ingredients

  • 1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 bag (10 ounces) mixed vegetables (carrots, green beans, corn, peas), thawed
  • 1 1/2 cups shredded rotisserie chicken
  • 1 1/2 teaspoons curry powder
  • 1 cup Swanson® Chicken Broth
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1/2 teaspoon black pepper

Instructions

  • Tips

    • How to Thaw Pastry? Pastry thaw time may vary. Pastry should unfold easily but still be cold after thawing. At room temperature, thaw unwrapped pastry for no more than 40 minutes. In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds. If it doesn’t unfold easily, microwave for another 5 seconds on each side.
    • If you don’t have frozen mixed vegetables, use 2 cups of diced fresh veggies instead. Carrots, green beans, cauliflower, broccoli, corn, and bell peppers all work well, but feel free to get creative! Recommended to blanch before adding to recipe.
    • For Mini Pot Pies, serve the hot chicken mixture in 6 small ramekins, topped with small pastry rounds.  Use one of the ramekins as a template to cut the pastry sheet into 6 rounds, then bake as shown above.

  • Step 1

    Heat the oven to 400°F. Melt butter in a large cast iron skillet over medium high  heat. Add onion and cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic, thawed vegetables, chicken, and curry powder and stir well to mix. Then add the chicken broth, deglaze the pan, and add in the soup. Stir well to incorporate, and let the mixture come to a simmer, 2-3 minutes. Add black pepper and salt to taste and remove from heat.

  • Step 2

    Roll out puff pastry dough so that it will cover the mixture. Using a sharp knife, cut a 1-inch “X”  into the middle of the dough so that the pot pie can steam  and vent properly. Then, carefully drape the puff pastry sheet on top of the chicken mixture inside of the pan  (it does not need to fold over onto the lip of the pan).

  • Step 3

    Place the pot pie into the oven and let it bake for 20-25 minutes or until golden brown. When it is done, carefully remove from the oven and let cool briefly before serving. 

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Calories 487
Total Fat 28 g
Sat. Fat 13 g
Trans Fat 0 g
Cholesterol 66 mg
Sodium 1148 mg
Total Carb 38 g
Dietary Fiber 5 g
Sugar 3 g
Protein 22 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 13 %DV
Potassium 9 %DV

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

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