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Chicken and Crab Pot Pie

Chicken and Crab Pot Pie
Total Time

35 min.

Serving & Size

1-cup (250 mL) ramekins

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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
2 sheets
2 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.

Flour for dusting
egg beaten
water 15 mL 1 tbsp
finely chopped fresh parsley 45 mL 3 tbsp
Instructions
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.

Recipe Tip

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