Savory Herb-Crusted Chicken Pot Pie Recipe -
Savory Herb-Crusted Chicken Pot Pie Recipe

Savory Herb-Crusted Chicken Pot Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    55 mins
  • COOK

    25 mins

    1 hr 20 mins


  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Stir the egg and water with a fork in a small bowl.
  2. Stir the chicken and vegetables in a 13x9 inch shallow baking dish. Set aside.
  3. Heat the butter in a 2 quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the broth into the saucepan and heat to a boil, stirring constantly. Reduce the heat to a low and cook for about 3 minutes or until the mixture thickens. Pour over the chicken mixture.
  4. Unroll the pastry sheet on a lightly floured surface. Roll the sheet to a 13x9 inch rectangle. Place the pastry over the chicken mixture, gently pressing the pastry to the edge of the dish to seal. Flute the edges if desired. Brush with the egg mixture and sprinkle with the herbs. Cut several 2 inch long slits on the top.
  5. Bake for 25 minutes or until golden and filling is bubbly.
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Reviews More Reviews

Most Helpful Positive Review
May 05, 2009

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.

Most Helpful Critical Review
Mar 13, 2012

LOVED the insides. Disappointed in the Puff Pastery. It was expensive and didn't give enough to the dish. We like more breading.


20 Ratings

Jan 11, 2012

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.

Feb 08, 2010

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!!

Nov 25, 2008

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!

Nov 25, 2008

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.

Jan 18, 2012

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.

Jan 20, 2012

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!


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  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 659 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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