Curry Chicken Pot Pie
Looking for a comforting classic that’s on the table in no time? Our One-Pan Curry Chicken Pot Pie remixes the traditional favorite into a quick and easy feast with a flavorful twist.
Ingredient
- 1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed
- 2 tablespoons unsalted butter
- 1 small onion, chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 1 bag (10 ounces) mixed vegetables (carrots, green beans, corn, peas), thawed
- 1 1/2 cups shredded rotisserie chicken
- 1 1/2 teaspoons curry powder
- 1 cup Swanson® Chicken Broth
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup
- 1/2 teaspoon black pepper
Direction
- Heat the oven to 400°F. Melt butter in a large cast iron skillet over medium high heat. Add onion and cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic, thawed vegetables, chicken, and curry powder and stir well to mix. Then add the chicken broth, deglaze the pan, and add in the soup. Stir well to incorporate, and let the mixture come to a simmer, 2-3 minutes. Add black pepper and salt to taste and remove from heat.
- Roll out puff pastry dough so that it will cover the mixture. Using a sharp knife, cut a 1-inch “X” into the middle of the dough so that the pot pie can steam and vent properly. Then, carefully drape the puff pastry sheet on top of the chicken mixture inside of the pan (it does not need to fold over onto the lip of the pan).
- Place the pot pie into the oven and let it bake for 20-25 minutes or until golden brown. When it is done, carefully remove from the oven and let cool briefly before serving.
