Ultimate Chicken Pot Pie

Pepperidge Farm® Puff Pastry
Ultimate Chicken Pot Pie
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.
6 Servings


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1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/3 cup butter
4 medium carrots, peeled and sliced (about 2 cups)
3 medium onions, 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 Swanson® Chicken Stock
1 tablespoon Dijon-style mustard
1 teaspoon dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
1/2 teaspoon ground black pepper
3 cups cubed cooked chicken
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley


Prep: 20 Minutes
Cook: 15 Minutes
Bake: 1 Hour, 10 Minutes

Heat the oven to 400°F.  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.

Bake for 25 minutes.  Remove the aluminum foil.

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.

Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley.  Remove the skillet from the heat.

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

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.

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

Created date

November 2011