Topped with puff pastry, this individual pie with rich and creamy chicken and crab filling is a decadent dish.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|canola oil||45 mL||3 tbsp|
|sliced mushrooms||750 mL||3 cups|
|diced celery||250 mL||1 cup|
|finely chopped fresh thyme||15 mL||1 tbsp|
|salt and pepper, each||1 mL||1/4 tsp|
|white wine||60 mL||1/4 cup|
Campbell’s Signature Condensed Cream of Chicken
1/2 tub (905 g)
1/2 tub (2 lb)
|milk||500 mL||2 cups|
|cooked diced potatoes||500 mL||2 cups|
|crab meat||500 mL||2 cups|
|peas||250 mL||1 cup|
Pepperidge Farm Puff Pastry
|Flour for dusting|
|water||15 mL||1 tbsp|
|finely chopped fresh parsley||45 mL||3 tbsp|
|1. Heat oil in large skillet over medium-high heat; cook mushrooms, celery, thyme, salt and pepper for 10 to 12 minutes or until golden and tender. Deglaze pan with wine; cook until almost all of the liquid has evaporated. Let cool completely.|
|2. Stir together soup, milk, mushroom mixture, potatoes, crab meat and peas.|
|3. Preheat oven to 400°F (200°C). Place puff pastry sheets on lightly floured surface; cut out four 5-inch (12.5 cm) rounds from each sheet, to make total of 8.|
|4. Divide filling among eight 1-cup (250 mL) ramekins, adding 1 cup (250 mL) filling for each serving. Top each serving with round of puff pastry. Beat egg with 1 tbsp (15 mL) water; brush over tops. Cut slits in top of pastry for steam vents.
5. Bake for 20 to 25 minutes or until pastry is golden brown and filling is bubbling. Keep warm for service.
- Sprinkle each portion of pot pie with 1 tsp (5 mL) chives before serving.