Classic Skillet Chicken Pot Pie

Classic Skillet Chicken Pot Pie
Total Time

30 min.

Serving & Size

heaping 1 cup (250 mL)

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

Recipe Yields:

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

Ingredients Metric Imperial
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
4 sheets
4 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
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.

Recipe Tip

  1. Sprinkle each pot pie with 1/2 tsp (3 mL) parsley before serving.

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