Homemade Chicken Pot Pie

This post is in partnership with Campbell’s. All opinions are my own.

It’s always a little bit strange when people talk about food coming back into fashion, and I hadn’t realized that the dish was out of fashion at any point to begin with.  Case in point: chicken pot pie.  You hear words like “retro” and “nostalgia food” being used to describe it, but in many kitchens throughout the land, including mine, we never stopped making them.  

Chicken Pot Pie

Puff Pastry Crust

The thing that stands between me and pies much of the time is the crust.  I have made homemade crusts, but I’m not brilliant at them, and I’m usually in too much of a hurry to get to the filling.  I love refrigerated pie crusts and frozen puff pastry for this reason, and I am a proud prepared pastry fan.  The change up off puff pastry from classic refrigerated pie dough is a simple one, requiring no extra work, but it makes the whole thing more sophisticated, with a super flaky top.

Chicken Pot Pie Shortcuts

Speaking of shortcuts, this pie also leans on a can of Campbell’s Condensed Cream of Mushroom Soup.  The can of soup does a few things here: it adds creaminess; it adds flavor; it thickens the pie filling; and it saves you time, since instead of making a mushroom stock you can lean on a can of flavorful condensed soup.  

Chicken Pot Pie

This chicken pot pie is like a cross section of real life.  The cooked chicken can be homemade, or from a purchased rotisserie chicken.  Some of the vegetables are fresh, others can come from the freezer aisle.  The rosemary can be fresh or dried.  The puff pastry crust is store-bought.  And the resulting pot pie is all yours.  

So, for those of you who are happy that chicken pot pie is back in style, and for those of you who never realized it was ever out of vogue, make one of these and see how this “old school” favorite goes over with your family.

Chicken Pot Pie: This chicken pot pie with a puff pastry crust is creamy and delicious, and relies on a few smart shortcuts.

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Preheat the oven to 400°F.  Lightly spray a 9-inch deep dish pie pan or similar sized baking dish with nonstick cooking spray.  In a large skillet, heat the butter over medium high heat.  Sauté the leeks for 5 minutes, until tender.  

How to Make Chicken Pot Pie:

Add the garlic, carrots, mushrooms, and rosemary, season with salt and pepper, and sauté for about 8 minutes, until the vegetables become tender and lightly golden brown. 

 Then stir in the flour, and continue to stir and cook for another 2 minutes until the flour gets a bit toasted.  

Add the Campbell’s Condensed Cream of Mushroom Soup and water, stir, and bring to a simmer.  Simmer for about 3 minutes until the mixture has thickened a bit.  

Add the peas, pearl onions and chicken, and return the mixture to a simmer.  Stir in the parsley.  

Turn the mixture into the pie pan.  

Chicken Pot Pie

Roll out the puff pastry dough slightly on a lightly floured surface.

Place the puff pastry over the filling.

Chicken Pot Pie

Trim off the corners if they hang below the bottom of the pan.  

Brush the top of the pastry with the beaten egg and use a sharp knife to make several slits in the crust so steam can escape.  

Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly.

Let the pie sit for about 10 minutes before slicing and serving.

Chicken Pot Pie

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Chicken Pot Pie

This chicken pot pie with a puff pastry crust is creamy and delicious, and relies on a few smart shortcuts.
Yield: 6 People
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large leek , white and light green parts, cleaned and chopped
  • 1 teaspoon minced garlic
  • 1 cup peeled and sliced carrots
  • 1 cup sliced mushrooms
  • 1 tablespoon all-purpose flour
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
  • Coarse or kosher salt and freshly ground pepper to taste
  • 1 can Campbell’s Condensed Cream of Mushroom Soup
  • 1 cup water
  • ½ cup peas fresh or frozen and defrosted
  • 1 cup frozen and defrosted peeled pearl onions
  • 3 cups cubed or shredded cooked chicken
  • ½ cup chopped fresh parsley
  • 1 sheet puff pastry (half of a 17.3-ounce package)
  • 1 large egg, beaten

Directions

  • Preheat the oven to 400°F. Lightly spray a 9-inch deep dish pie pan or similar sized baking dish with nonstick cooking spray.
  • In a large skillet, heat the butter over medium high heat. Sauté the leeks for 5 minutes, until tender. Add the garlic, carrots, mushrooms, and rosemary, season with salt and pepper, and sauté for about 8 minutes, until the mushrooms are turning brown (they may release liquid as they begin to cook; keep sautéing the vegetable mixture until the liquid has evaporated and the vegetables start to caramelize.) Then stir in the flour, and continue to stir and cook for another 2 minutes until the flour gets a bit toasted.
  • Add the Campbell’s Condensed Cream of Mushroom Soup and water, stir, and bring to a simmer. Simmer for about 3 minutes until the mixture has thickened a bit. Add the peas, pearl onions and chicken, and return the mixture to a simmer. Stir in the parsley. Turn the mixture into the pie pan.
  • Roll out the puff pastry dough slightly on a lightly floured surface.
  • Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. Brush the top of the pastry with the beaten egg and use a sharp knife to make several slits in the crust so steam can escape. Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly. Let the pie sit for about 10 minutes before cutting and serving.

Nutrition Information

Calories: 471kcal | Carbohydrates: 33g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 551mg | Potassium: 520mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4510IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 3mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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