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95% would make again

Fall Harvest Pot Pie Skillet

October 05, 2020
Fall Harvest Pot Pie Skillet

Ingredients

for 6 servings

Filling

  • 2 tablespoons unsalted butter
  • 1 leek, white and light green parts only, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups butternut squash (300 g), cut into 1/2 (1.2 cm)
  • ½ cup carrot (60 g), diced
  • ½ cup gold potato (100 g), cut into 1/2 (1.2 cm) cubes
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 1 ½ cups chicken broth (360 mL)
  • ½ cup brussels sprouts (50 g)
  • 1 can Campbell’s® Cream of Chicken Soup
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh sage, chopped
  • ¼ cup heavy cream (60 mL)
  • 1 ½ tablespoons parmesan cheese, finely grated
  • 1 cup cooked chicken (200 g), cut into 1/2 in cubes

Crust

  • 1 sheet puff pastry, thawed
  • 1 large egg
  • 1 teaspoon water

Nutrition Info

  • Calories 626
  • Fat 40g
  • Carbs 49g
  • Fiber 3g
  • Sugar 5g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
  3. Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1–2 minutes, until salt is dissolved and everything is combined.
  4. Pour in the chicken broth and simmer for 8–10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
  5. Add the Campbell’s® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
  6. Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
  7. Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
  8. Cut out 4 leaf shapes from the excess dough.
  9. In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
  10. Bake the pot pie for 30–35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
  11. Enjoy!

Ingredients

for 6 servings

Filling

  • 2 tablespoons unsalted butter
  • 1 leek, white and light green parts only, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups butternut squash (300 g), cut into 1/2 (1.2 cm)
  • ½ cup carrot (60 g), diced
  • ½ cup gold potato (100 g), cut into 1/2 (1.2 cm) cubes
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 1 ½ cups chicken broth (360 mL)
  • ½ cup brussels sprouts (50 g)
  • 1 can Campbell’s® Cream of Chicken Soup
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh sage, chopped
  • ¼ cup heavy cream (60 mL)
  • 1 ½ tablespoons parmesan cheese, finely grated
  • 1 cup cooked chicken (200 g), cut into 1/2 in cubes

Crust

  • 1 sheet puff pastry, thawed
  • 1 large egg
  • 1 teaspoon water

Nutrition Info

  • Calories 626
  • Fat 40g
  • Carbs 49g
  • Fiber 3g
  • Sugar 5g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
  3. Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1–2 minutes, until salt is dissolved and everything is combined.
  4. Pour in the chicken broth and simmer for 8–10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
  5. Add the Campbell’s® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
  6. Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
  7. Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
  8. Cut out 4 leaf shapes from the excess dough.
  9. In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
  10. Bake the pot pie for 30–35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
  11. Enjoy!
Fall Harvest Pot Pie Skillet

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