A good chicken pot pie never goes out of style. Served in a mini cast iron skillet, this pie will be a top seller.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|canola oil||60 mL||1/4 cup|
|chopped onions||500 mL||2 cups|
|chopped celery||500 mL||2 cups|
|chopped carrots||500 mL||2 cups|
|salt and pepper, each||5 mL||1 tsp|
Campbell’s® Signature Condensed Cream of Chicken
1 tub (1.81 kg)
1 tub (4 lbs)
|milk||500 mL||2 cups|
|corn||500 mL||2 cups|
|peas||500 mL||2 cups|
|finely chopped fresh chives||60 mL||1/4 cup|
Pepperidge Farm Puff Pastry
|Flour for dusting|
|eggs, beaten (1/2 cup)|
|water||15 mL||1 tbsp|
|finely chopped fresh parsley||30 mL||2 tbsp|
|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.|
|2. Stir together soup, milk, onion mixture, corn, peas and chives.|
|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.|
|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.
- Sprinkle each pot pie with 1/2 tsp (3 mL) parsley before serving.