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Chicken and Crab Pot Pie

Made With:

Soups

Signature Cream of Chicken

A thick, creamy soup made with tender seasoned chicken, red peppers, celery and garlic.

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Bakery

Pepperidge Farm Puff Pastry Sheets

There's no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

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Tip

Sprinkle each portion of pot pie with 1 tsp (5 mL) chives before serving.

Total Time

65 min.

Serving & Size

1-cup (250 mL) ramekins

Yields

Topped with puff pastry, this individual pie with rich and creamy chicken and crab filling is a decadent dish.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil 3 tbsp 45  mL
sliced mushrooms 3 cups 750  mL
diced celery 1 cup 250  mL
finely chopped fresh thyme 1 tbsp 15  mL
salt and pepper, each 1 tsp mL
white wine 1 cup 60  mL
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.
Weight Measure
Campbell’s Signature Condensed Cream of Chicken 1 tub (2 lb) tub (905 g)
milk 2 cups 500  mL
cooked diced potatoes 2 cups 500  mL
crab meat 2 cups 500  mL
peas 1 cup 250  mL
2. Stir together soup, milk, mushroom mixture, potatoes, crab meat and peas.
Weight Measure
Pepperidge Farm Puff Pastry 2 sheets sheets
Flour for dusting
egg beaten
water 1 tbsp 15  mL
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.
Weight Measure
finely chopped fresh parsley 3 tbsp 45  mL
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.
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