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Home Food Holidays & Parties Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

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This article is sponsored by Swanson®

ultimate-chicken-pot-pie-recipeA light and flaky puff pastry crust is what makes this pot pie the ultimate dish. It's a great way to turn leftover chicken and veggies into a whole new and delicious meal too.

Watch our video to learn how to make at home!


  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1/3 cup butter
  • 4 medium carrots, peeled and sliced (about 2 cups)
  • 3 medium onions, chopped (about 1 1/2 cups)
  • 8 ounces mushrooms, sliced (about 3 cups)
  • 1/3 cup all-purpose flour
  • 3 1/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon dried thyme, crushed or 1 tablespoon minced fresh thyme leaves
  • 1/2 teaspoon ground black pepper
  • 3 cups cubed cooked chicken
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley


  1. Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
  2. Bake for 25 minutes. Remove the aluminum foil.
  3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
  4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
  5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
  6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
  7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.


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