Cook these chicken pot pies to order and serve them to your patrons to create the feeling that they came straight out of Mom’s kitchen.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Chicken Pot Pie Filling
1 tub (1.8kg)
1 tub (4lb)
|Boneless skinless chicken thighs, cubed t||908 g||2 lb|
|Vegetable oil||30 mL||2 tbsp|
|Garlic, minced||15 mL||1 tbsp|
|Onion, chopped t||1 (142g)||1 (5.5oz)|
|Red pepper, chopped||1 large (226g)||1 large (8oz)|
|Pepper, ground||10 mL||2 tsp|
|Fresh parsley, choppedtt||125 mL||1/2 cup|
Pepperidge Farm® Puff Pastry
|Eggs, lightly beaten||2 large (226g)||2 large (8oz)|
|1. Thaw Campbell’s® Chicken Pot Pie Filling according to package directions.|
|2. Heat vegetable oil in large stockpot set over medium-high heat; cook chicken for 7 to 8 minutes or until browned.|
|3. Add garlic, onion and red pepper; sauté for about 10 minutes or until tender.|
|4. Add Chicken Pot Pie Filling and bring to boil. Reduce heat and simmer for about 15 minutes or until thickened slightly. Stir in pepper and parsley; let cool.|
|5. Divide mixture among twelve 1 cup (250 mL) ramekins. (Option to make ahead - Cover and refrigerate.)
6. Preheat oven to 400°F (200°C).
7. On work surface, cut each sheet of puff pastry into six 4-inch (10 cm) rounds. Cut small hole in centre of each round to form decorative vent. Brush edges of ramekins with egg wash. Place pastry rounds on top, pressing edges to seal to ramekins; brush pastry with egg wash. (Alternatively, use a star cookie cutter to cut out six 4-inch/10 cm stars. Affix points of star to edge of ramekin with egg wash.)
8. Bake for 25 to 30 minutes or until filling is hot and pastry is puffed and golden.