1-800-461-SOUP(7687)

Classic Skillet Chicken 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 pot pie with 1/2 tsp (3 mL) parsley before serving.

Total Time

60 min.

Serving & Size

heaping 1 cup (250 mL)

Yields

A good chicken pot pie never goes out of style. Served in a mini cast iron skillet, this pie will be a top seller.

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
× =

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 1 cup 60  mL
chopped onions 2 cups 500  mL
chopped celery 2 cups 500  mL
chopped carrots 2 cups 500  mL
salt and pepper, each 1 tsp mL
1. Heat oil in large skillet set over medium heat; cook onions, celery, carrots, salt and pepper for about 10 minutes or until tender. Let cool completely.
Weight Measure
Campbell’s® Signature Condensed Cream of Chicken 1 tub (4 lbs) tub (1.81 kg)
milk 2 cups 500  mL
corn 2 cups 500  mL
peas 2 cups 500  mL
finely chopped fresh chives 1 cup 60  mL
2. Stir together soup, milk, onion mixture, corn, peas and chives.
Weight Measure
Pepperidge Farm Puff Pastry 4 sheets sheets
Flour for dusting
eggs, beaten (1/2 cup)
water 1 tbsp 15  mL
3. Preheat oven to 400°F (200°C). Place puff pastry sheets on lightly floured surface. Cut out three 6-inch (15 cm) rounds of pastry from each sheet to make a total of 12. Divide filling among twelve 5-inch (12.5 cm) cast iron skillets, adding heaping 1 cup (250 mL) filling for each serving.
Weight Measure
finely chopped fresh parsley 2 tbsp 30  mL
4. Top each serving with round of puff pastry. Beat together egg with 1 tbsp (15 mL) water; brush tops of pies with egg wash. Cut three slits in top of each pastry for steam vents.

5. Bake for 15 to 20 minutes until pastry is golden brown and filling is bubbling. Keep warm for service.
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