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Savory Herb-Crusted Chicken Pot Pie

"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."
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Ingredients

1 h 20 m servings 473 cals
Original recipe yields 6 servings

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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.

Nutrition Facts


Per Serving: 473 calories; 22.1 g fat; 38.5 g carbohydrates; 30.2 g protein; 96 mg cholesterol; 659 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 20 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

LOVED the insides. Disappointed in the Puff Pastery. It was expensive and didn't give enough to the dish. We like more breading.

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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...

This was so easy to make. I followed the recipe except I seasoned the gravy with salt and pepper and also added some parmesan cheese and crushed garlic to it. I served it with tradition garlic b...

This was very good. My husband kept saying how good it was. It's going to be a regular in our house. Thanks for the recipe.

I made this recipe last week, as I had a puff pastry sheet that I was trying to get rid of. I didnt have coarsly chopped herbs, but other than that I follwed the recipe to a T. It was very delic...

LOVED the insides. Disappointed in the Puff Pastery. It was expensive and didn't give enough to the dish. We like more breading.

Delicious. My family LOVED it! (even the picky boy!) Recipe is perfect just the way it is and Easy! But... next time I'm going to add rosemary and celery. Also, I had to use pie crust (no p...

This is a good, quick recipe. Especially if you are short on time. Family loved it.