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” used to describe it, but in many kitchens throughout the land, including mine, we never stopped making them. And it’s so easy! Serve with Slow Cooker Mashed Potatoes, Polenta, or Herby Brown Rice for an easy, carb-y dinner feast.

This chicken pot pie is like a cross-section of real life. The cooked chicken can be homemade (try Slow Cooker Shredded Chicken) or from a purchased rotisserie chicken. Some vegetables are fresh, and 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. This recipe doesn’t use a bottom layer of pie crust, so there are no worries about it getting soggy.

If you like this pot pie, try the Moravian Chicken Pie recipe.

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 Shortcuts

• The thing that stands between me and pies much of the time is the crust. I’m not brilliant at making homemade crusts, and I’m usually in too much of a hurry to get to the filling. For this reason, I love refrigerated pie crusts and frozen puff pastry, and I am a proud prepared pastry fan. The change-up of 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.
• 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 with a puff pastry crust is creamy and delicious, and relies on a few smart shortcuts.

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Ingredients

• Large leek – You could always use 1 cup of chopped onion instead.
• Minced garlic – Mincing the garlic allows its flavor to come through strongly.
• Carrots, Mushrooms, and Peas – The classic vegetables in this old-school pot pie dinner.
• All-purpose flour – Thickens the pie mixture and creates the perfect texture for the filling.
• Rosemary – You can use fresh or dried for this recipe.
• Campbell’s Condensed Cream of Mushroom Soup – One of the big shortcuts!
• Pearl onions – Sweet, bite-sized onions. Use frozen or fresh, and peel before cooking.
• Shredded cooked chicken – Literally puts the chicken in chicken pot pie.
• Fresh parsley
• Puff pastry – Shortcut number two! For the perfect, crispy crust.
• Egg – Helps the top of the puff pastry brown up nicely while baking.

Variations

• Instead of chicken, you can use turkey.
• Feel free to add or substitute the veggies in this dish for veggies you and your family prefer.

How to Make Chicken Pot Pie:

1. Preheat oven: Preheat the oven to 400 degrees. Lightly spray a 9-inch deep dish pie pan or similar-sized baking dish with nonstick cooking spray.
2. Sauté the veggies: In a large skillet, sauté the leeks in the butter 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 vegetables become tender and lightly golden brown. 
3. Add the flour: Stir and cook for another 2 minutes until the flour gets a bit toasted.
4. Add soup: Add the can of condensed soup and water, stir, and bring to a simmer. Simmer for about 3 minutes until the mixture has thickened a bit.
5. Add protein: Add the peas, pearl onions, and chicken, and return the mixture to a simmer. Stir in the parsley.
6. Place in pan: Turn the mixture into the pie pan.

7. Top with the pastry: Roll out the puff pastry dough slightly on a lightly floured surface. Place the puff pastry over the filling. 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.

8. Bake: Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly.
9. Serve: Let the pie sit for about 10 minutes before slicing and serving.

What to Serve With Chicken Pot Pie

Grilled Asparagus with Lemon Butter Sauce 

Warm Brussels Sprouts with Bacon and Mustard Vinaigrette

Arugula, Orange and Pomegranate Salad

More Comfort Food Recipes

• Moravian Chicken Pie
• Hashbrown Chicken Vegetable Pot Pie Casserole
• One Skillet Tuscan Tortellini
• Classic Cheesy Beefy Lasagna
• Chicken Marsala