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  • PREP TIME: 10 minutes
  • TOTAL TIME: 30 minutes
  • SERVES: 4 to 6 people
  • PHOTOGRAPHY: JOHNNY FOGG
  • PROP STYLIST: SOPHIE STRANGIO
  • FOOD STYLIST: JUDY HAUBERT

Chicken, Mushroom, and Greens
Pot Pie with Feta

The key to this super-easy chicken pot pie is using Campbell’s® Cream of Mushroom Soup as the base, a one-ingredient shortcut to a creamy and flavorful filling that comes together in just 30 minutes. The recipe is inspired by savory Greek pies: spinach, dill, feta, and lemon make the filling taste fresh and bright.

Ingredients

  • 2 tablespoons olive oil
  • 6 garlic cloves, chopped
  • 1 scallion, sliced
  • 1½ pounds boneless, skinless chicken breast, chopped into bite-size pieces
  • 1 teaspoon dried oregano
  • ¼ to ½ teaspoon crushed red pepper, to taste
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 (10.5-ounce) can Campbell’s®  Cream of Mushroom Soup
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 cup frozen chopped spinach
  • ¼ cup lightly packed chopped fresh dill
  • ½ cup crumbled feta
  • 1 square frozen puff pastry (half of a 1.1-pound package), defrosted in the refrigerator or according to package directions
  • 1 egg, lightly beaten, optional
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Directions

  • Preheat the oven to 425 degrees F. Warm the olive oil over medium-high heat in a 10-inch ovenproof skillet. Add the garlic and the scallion, and cook until just softened and fragrant, 1 minute. Add the chicken, oregano, red pepper, salt, and a generous amount of black pepper; stir to evenly combine and warm the spices, about 1 minute. Add the cream of mushroom soup, lemon juice, spinach, dill, and ¼ cup water. Bring to a bubble, fold in the feta, and turn off the heat.
  • Lay the puff pastry over the top of the skillet. It’s okay if it doesn’t cover all the filling, or if the corners overhang. (You can cut it into a round if you prefer.) Cut a vent in the center with a sharp paring knife. Brush the beaten egg over the pastry for a shiny top, if desired. Put the skillet on a baking sheet to catch any drips, and bake until the filling is bubbling vigorously around the edges and the crust is deeply browned and puffed, about 25 minutes.
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Frozen puff pastry comes in different-size packages, but the most common has two pastry sheets in the box: You’ll just need one for this, so pull out one sheet to defrost in the fridge while leaving the other in the freezer for another day.

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