Savory Herb-Crusted Chicken Pot Pie

Savory Herb-Crusted Chicken Pot Pie

13

"Tender chicken and mixed vegetables are bathed in gravy made with Swanson® Chicken Broth, then topped with a Pepperidge Farm® Puff Pastry crust that has been dusted with chopped fresh herbs."

Ingredients

1 h 20 m {{adjustedServings}} servings 473 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 659 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Stir the egg and water with a fork in a small bowl.
  2. Stir the chicken and vegetables in a 13x9 inch shallow baking dish. Set aside.
  3. Heat the butter in a 2 quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the broth into the saucepan and heat to a boil, stirring constantly. Reduce the heat to a low and cook for about 3 minutes or until the mixture thickens. Pour over the chicken mixture.
  4. Unroll the pastry sheet on a lightly floured surface. Roll the sheet to a 13x9 inch rectangle. Place the pastry over the chicken mixture, gently pressing the pastry to the edge of the dish to seal. Flute the edges if desired. Brush with the egg mixture and sprinkle with the herbs. Cut several 2 inch long slits on the top.
  5. Bake for 25 minutes or until golden and filling is bubbly.
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Reviews

13
  1. 20 Ratings

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Yummy...I added the seasonings to the gravy rather than on top. There is too much flour called for in the gravy and not enough gravy overall. I used 3 cups total and still had to make more to ...

Soooo excited to find a recipe for chicken pot pie that doesn't use any dairy (can't have). I have missed being able to eat chicken pot pie for years! Thanks so much! PS: I saute mushrooms an...

This recipe is essentially what I made last night. (Wish I'd seen it last night.) :-) I used canned veggies of potatoes, carrots, peas and corn. I kept the chicken veggie mixture on the stove ov...