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ultimate chicken pot pie

(1 rating)
angelmee avatar
Recipe by
Donna Geuder
@angelmee
Lockport, IL

I have been making this awesome Chicken Pot Pie for years and it is so easy. I found it in the Campbell's Kitchen and it uses leftover chicken and vegetables. So enjoy this comfort food.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For ultimate chicken pot pie

  • 1 pkg
    (17.3 oz) pepperidge farm puff pastry sheets, thawed
  • 1/3 c
    butter
  • 4 md
    carrots, peeled and sliced (about 2 cups)
  • 3 md
    onions, chopped (about 1-1/2 cups)
  • 8 oz
    mushrooms, fresh - sliced
  • 1/3 c
    all purpose flour
  • 3 1/4 c
    swanson chicken broth or swason chicken stock
  • 1 Tbsp
    dijon mustard
  • 1 tsp
    dried thyme leaves crushed or 1 tbl minced fresh thyme leaves
  • 1/2 tsp
    black pepper
  • 3 c
    cubed cooked chicken
  • 1 c
    froozen peas, thawed
  • 1/4 c
    fresh parsley, chopped

How To Make ultimate chicken pot pie

  • 1
    Preheat the oven to 400 degrees F.
  • 2
    Unfold the 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.
  • 3
    Bake for 25 minutes. Remove the aluminum foil.
  • 4
    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, stirring occasionally. 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.
  • 5
    Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
  • 6
    Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
  • 7
    Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
  • 8
    Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.
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