Source: Campbell's Recipes

Chicken Pot Pie with Pastry Crust
When you keep puff pastry sheets in your freezer, it is easy to turn leftover chicken into a mouthwatering "new-fashioned" and delectable pot pie.
Rating:
Serves: 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes

 

 
1 tablespoon olive oil
2 large onion, 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




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.



Notes:
Nutritional Values per Serving using Campbell's Slow Roasted Chicken Gravy: Calories 518, Total Fat 26g, Saturated Fat 11g, Cholesterol 70mg, Sodium 844mg, Total Carbohydrate 41g, Dietary Fiber 5g, Protein 29g, Vitamin A 77%DV, Vitamin C 20%DV, Calcium 4%DV, Iron 18%DV

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