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The Ultimate Chicken Pot Pie

Image of prepared The Ultimate Chicken Pot Pie recipe
  • prep time: 20 min
  • total time: 35 min
  • serves: 6 people

A light and flaky puff pastry crust is what makes this pot pie the ultimate.  It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.


  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1/3 cup butter
  • 4 medium carrot, peeled and sliced (about 2 cups)
  • 3 medium onion, chopped (about 1 1/2 cups)
  • 8 ounces mushrooms, sliced (about 3 cups)
  • 1/3 cup all-purpose flour
  • 3 1/4 cups Swanson® Chicken Broth or Chicken Broth
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon dried thyme, crushed or 1 tablespoon minced fresh thyme leaves
  • 3 cups cubed cooked boneless, skinless chicken breast or cubed cooked turkey
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley


  • Tips

    • Can I use my leftover turkey from Thanksgiving? YES!  Substitute turkey for the chicken (light or dark meat, they both work great).
    • How to Thaw Puff 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 (thaw one sheet at a time) 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.
  • Step 1

    Heat the oven to 400°F.  Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Press the pastry into a 2-quart round casserole.  Trim the excess pastry.  Prick the pastry thoroughly with a fork.  Place aluminum foil onto the surface of the pastry.

  • Step 2

    Bake for 25 minutes.  Remove the aluminum foil.

  • Step 3

    Heat the butter in a 12-inch skillet over medium heat.  Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp.  Add the flour and cook and stir for 3 minutes or until the flour is golden brown.  Slowly stir in the broth and heat to a boil.  Cook and stir until the mixture boils and thickens.

  • Step 4

    Stir in the mustard, thyme, chicken, peas and 3 tablespoons parsley.  Remove the skillet from the heat.  Season the mixture with salt and pepper.

  • Step 5

    Unfold the remaining pastry sheet on a lightly floured surface.  Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.

  • Step 6

    Spoon the chicken mixture into the casserole.  Weave a lattice pattern over the chicken mixture with the pastry strips.  Trim any excess pastry.  Sprinkle with the remaining parsley.  Place the casserole onto a baking sheet.

  • Step 7

    Bake for 45 minutes or until the chicken mixture is hot and bubbling and the pastry is golden brown.

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Made With

Calories 609
Total Fat 33 g
Sat. Fat 17.2 g
Trans Fat 0 g
Cholesterol 87 mg
Sodium 972 mg
Total Carb 46 g
Dietary Fiber 5 g
Sugar 8 g
Protein 30 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 20 %DV
Potassium 14 %DV
Calories 614
Total Fat 33 g
Sat. Fat 17.2 g
Trans Fat 0 g
Cholesterol 87 mg
Sodium 783 mg
Total Carb 46 g
Dietary Fiber 5 g
Sugar 8 g
Protein 32 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 19 %DV
Potassium 14 %DV

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