Easy Chicken Pot Pie
Thaw Time: 40 minutes
Bake Time: 25 minutes
Prep Time: 25 minutes
Makes: 4
Cinnamon-Almond Croissants
No Fuss Fruit Pie
Prosciutto Asparagus Spirals
Chocolate Peanut Butter Cups
Sausage Bites
Poached Eggs and Ham on Puff Pastry
Puff Pastry Pie with Dilled Hash Browns
Ingredients
1 tablespoon olive oil
2 large onions, coarsely chopped (about 2 cups)
1/8 teaspoon garlic powder
or
1 small clove garlic, minced
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
1 package (about 9 ounces) frozen mixed vegetables
2 cups chopped cooked chicken
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 400°F.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until they're tender, stirring often.
Stir the gravy, vegetables and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into a 9-inch deep-dish pie plate.
Unfold the pastry sheet and place over the chicken mixture. Trim excess pastry. Crimp the pastry with a fork to seal.
Bake for 25 minutes or until the pastry is golden brown.
VIEW MORE
TOP RATED RECIPES
This recipe has been
rated by 56 members.
"It was very good and easy to make. I will make it again."
"My kids love it !"
"This was an excellent pot pie. I didn't have pastry sheets, so I used pie shells."
Get recipes, tips, videos and more about this popular, delectable dish.
Register to receive our e-newsletter with exclusive recipes, tips and offers.
Using Puff Pastry is a snap! Our tips and videos will get you started.
