Chicken Pot Pie

Chicken Pot Pie

This is easy comfort food with a puff pastry crust.

Oxmoor House MAY 2008

  • Yield: 6 servings
  • Cook time: 46 Minutes
  • Prep time: 9 Minutes


  • 2 tablespoons butter
  • 1 small onion, minced
  • 1 (8-oz.) pkg. sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1 (10-oz.) package frozen mixed vegetables, thawed and drained
  • 3 cups chopped rotisserie chicken
  • 1 (10 3/4-oz.) can reduced-sodium cream of chicken soup
  • 2/3 cup milk
  • 1 to 2 Tbsp. dry sherry (optional)
  • 1 tablespoon fresh lemon juice
  • 1 sheet frozen puff pastry, thawed


Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, 3 minutes or until tender. Add mushrooms and salt; sauté 8 minutes or until liquid evaporates and mushrooms are browned. Add vegetables and next 5 ingredients, stirring to blend.

Pour chicken mixture into a lightly greased 10" deep-dish pie plate, and cover with pastry; trim excess pastry. Bake at 375° for 30 to 35 minutes or until filling is bubbly and pastry is golden.


Go to Full Version of

Chicken Pot Pie Recipe