- PREP TIME: 45 minutes
- ACTIVE TIME: 35 minutes
- TOTAL TIME: 1 hour 20 minutes
- YIELD: 1 pie
Are you ready to elevate your everyday meals? All you need is a can of Campbell’s® and a CAN-DO Attitude! In partnership with Campbell’s®, we asked four food influencers to showcase their Can-Do Attitudes in the kitchen. The result? Drool-worthy recipes that feature unique ways to use Campbell’s® Condensed Soup to transform simple ingredients into an irresistible meal.
This mouth-watering pot pie gets its unique flavor from Campbell's® Healthy Request® Cream of Chicken Soup and a dash of ginger and curry powder.
Ingredients
- 1 can Campbell's® Healthy Request® Cream of Chicken Soup
- 2 boneless chicken thighs
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 sheet prepared pie crust or puff pastry
- 1/2 onion, diced
- 2 carrots, diced
- 1 bunch of swiss chard, chopped roughly
- 3 teaspoons grated garlic
- 3 teaspoons grated ginger
- 1 cup peas
- 1 cup corn
- 3 teaspoons curry powder
- 1 cup water
- 1 egg, beaten, for egg wash
- Salt and pepper to taste
Directions
- Preheat the oven to 400 degrees F.
- Cut the chicken thighs into 1 to 2-inch wide strips. Place chicken in a mixing bowl, and add the baking soda and 3 tablespoons of water. Massage the baking soda and water mixture into the chicken. Then, add the cornstarch, 1 tablespoon olive oil, soy sauce, and pepper to taste. Toss to combine. Refrigerate chicken for at least 30 minutes.
- Trim pastry crust to fit the top of a 10 or 12-inch oven-safe skillet (cast iron is preferable). Set the pastry on a parchment-lined sheet pan and refrigerate.
- Heat 1 tablespoon of oil in the cast iron skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes per side. Transfer the cooked chicken to a sheet tray and set aside.
- Add the remaining tablespoon of oil to the pan. Lightly sauté the onions, carrots, chard, ginger, and garlic.
- Add the peas, corn, and curry powder to the chard mixture. Then, add the Campbell's® Healthy Request® Cream of Chicken Soup, water, and cooked chicken. Season to taste with salt and pepper. Mix until well-incorporated.
- Layer the refrigerated pastry on top of the filling. Crimp the edges to seal and brush with the egg wash.
- Place the skillet in the oven for 20 minutes or until the crust is a golden-brown color.
- Slice and serve immediately.
A MODERN TWIST WITH CHEF JON KUNG
If you’re using frozen puff pastry, make sure to let it completely thaw in the fridge overnight. If it’s still partially frozen, there’s a chance it could crack while baking.
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