Chicken Pot Pie with Pepperidge Farm Puff Pastry

Chicken Pot Pie with Pepperidge Farm Puff Pastry


"I found the video for this on the AllRecipes website, but had to go to the Pepperidge Farm website to find the instructions. I don't claim this as my own, but it's very good and fairly easy."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. 1. Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
  2. 2. Bake for 25 minutes. Remove the aluminum foil.
  3. 3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
  4. 4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
  5. 5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
  6. 6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
  7. 7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.


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