Recipe by Campbell's Kitchen
"Tender chicken and mixed vegetables are bathed in gravy made with Swanson® Chicken Broth, then topped with a Pepperidge Farm® Puff Pastry crust that has been dusted with chopped fresh herbs."
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Pepperidge Farm® Puff Pastry
1 1/2 pounds
diced cooked chicken
1 (24 ounce) bag
frozen mixed vegetables (corn, peas, carrots, green beans and lima beans)
Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
coarsely chopped fresh herbs (parsley, thyme and/or oregano)
Yummy...I added the seasonings to the gravy rather than on top. There is too much flour called for in the gravy and not enough gravy overall. I used 3 cups total and still had to make more to serve with the pot pie as there was no liquid. I also added some sauteed onion and garlic and cooked the frozen veggies in broth for extra flavor. I will absolutely make this again, but will again add the seasonings to the filling add more gravy before cooking.
LOVED the insides. Disappointed in the Puff Pastery. It was expensive and didn't give enough to the dish. We like more breading.
Soooo excited to find a recipe for chicken pot pie that doesn't use any dairy (can't have). I have missed being able to eat chicken pot pie for years!
Thanks so much!
PS: I saute mushrooms and onions, then add frozen vegetables and cook briefly w/the herbs and then add the chicken.
This recipe is essentially what I made last night. (Wish I'd seen it last night.) :-) I used canned veggies of potatoes, carrots, peas and corn. I kept the chicken veggie mixture on the stove over low heat with a can of cream of chicken soup. The step that I also added was to saute chopped onion and celery in a little butter and olive oil and then add herbs and then the flour. After it cooked for a min or two, I added heavy cream and cooked it til it bubbled and then added extra cream again. I then added the flour mixture to the chicken veggie mixture and cooked it for another 4 min or so to thicken it up. Talk about a rich chicken pot pie! I found this recipe this a.m. If I'd had it last night I wouldn't have winged it as much, but I did like the way this recipe is VERY similar to what I did. :-) My family went back for thirds!!
This was so easy to make. I followed the recipe except I seasoned the gravy with salt and pepper and also added some parmesan cheese and crushed garlic to it. I served it with tradition garlic bread and some steamed veg. My hubbie doesnt even like chicken pot pie but he loved this one!
This was very good. My husband kept saying how good it was. It's going to be a regular in our house. Thanks for the recipe.
I made this recipe last week, as I had a puff pastry sheet that I was trying to get rid of. I didnt have coarsly chopped herbs, but other than that I follwed the recipe to a T. It was very delicious, and the filling was great. the pastry was really great too.. on the night it was first made. I had a lot of leftovers and had planned on packing it for lunches, but the pastry became kind of soft and sticky when heated in the microwave. Not goos for leftovers, unless maybe you try reheating in the oven.
Delicious. My family LOVED it! (even the picky boy!)
Recipe is perfect just the way it is and Easy! But... next time I'm going to add rosemary and celery.
Also, I had to use pie crust (no puff pastry to be found in my little town.) but the crust was still delicious with the egg wash and all those herbs!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Herb-Crusted Chicken Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 224
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