Skip to main content


Easy Baked Chicken Pot Pie

Prep Time:  |  Cook Time: 1 HR  |  Servings: 6  |  Calories:
potpie 0
Cook Time
1 HR

<p>Pot pie is one of those cozy comfort foods everyone loves. This version is a breeze to make and features Sargento® Shredded Sharp Cheddar that richly melts beneath a golden-brown puff pastry crust.</p>

  • 1 Frozen puff pastry sheet
  • 1 Tbsp. Butter
  • 1 cup Yellow onion, diced
  • 1 can Condensed cream of chicken soup
  • 4 cups of Sargento® Shredded Sharp Cheddar
  • 1 lb Chicken breast, cooked and cubed
  • 1 (16oz.) Package of frozen vegetables
  1. Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Set aside.
  2. In skillet, heat butter over medium-high heat; Stir in onion; cook 1 minute. Stir in canned soup and cheese. Bring to a slight boil, stirring constantly, about 2 minutes.
  3. Stir in frozen vegetables and chicken; return to a boil. Transfer to a greased 13 x 9 backing pan.
  4. Bake, uncovered, until bubbly for about 30 mins. Add pastry puff top and cook for an additional 15 mins until pastry is golden brown. Let stand 10 minutes before serving.

Nutrition Facts
6 Servings
Amount Per Serving
% Daily Value*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

There are currently no reviews or comments.