Skip to main content
1-800-461-SOUP(7687)

Recipes

Individual Chicken Pot Pie

Made With:

Sauces/Gravies

Pot Pie Filling - Chicken

Meatless Pot Pie Fillings (chicken and beef) offer a unique solution in maximizing the value of leftover protein (rotisserie poultry, beef, lamb, ground meat, seafood, pork and etc.) and convert surplus production into revenue stream.

View Product
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.

View Product

Tip


Tips:
• Prepare a bulk pan of Chicken Pot Pie by adding prepared filling to a 12”x20” steam table pan, and topping with uncut Puff pastry top. Cut 3x4 to create 12 servings
• Option: Add 2 cups (500 mL) shredded white Cheddar cheese for a cheesy pot pie.
• Keep pastry shapes cut and ready to use before service.

Total Time

60 min.

Serving & Size

individual pies (8 fl oz/250 mL each plus crust)

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.

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

- =

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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Chicken Pot Pie Filling 1 tub (4lb) 1  tub (1.8kg)
1. Thaw Campbell’s® Chicken Pot Pie Filling according to package directions.
Ingredients Weight Measure
Weight Measure
Boneless skinless chicken thighs, cubed 2 lb 908  g
Vegetable oil 2 tbsp 30  mL
2. Heat vegetable oil in large stockpot set over medium-high heat; cook chicken for 7 to 8 minutes or until browned.
Ingredients Weight Measure
Weight Measure
Garlic, minced 1 tbsp 15  mL
Onion, chopped 1 (5.5oz) 1  (142g)
Red pepper, chopped 1 large (8oz) 1  large (226g)
3. Add garlic, onion and red pepper; sauté for about 10 minutes or until tender.
Ingredients Weight Measure
Weight Measure
Pepper, ground 2 tsp 10  mL
Fresh parsley, chopped 1/2 cup 125  mL
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.
Ingredients Weight Measure
Weight Measure
Pepperidge Farm® Puff Pastry 2 sheets 2  sheets
Eggs, lightly beaten 2 large (8oz) 2  large (226g)
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.

Recipes You May Also Like

Newsletter

©2024 CSC Brands LP, All Rights Reserved.