Fall harvest pot pie skillet

Step 1

Preheat the oven to 400°F (200°C).

Step 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.

Step 3

Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1–2 minutes, until salt is dissolved and everything is combined.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Cut out 4 leaf shapes from the excess dough.

Step 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.

Step 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.

Step 11

Enjoy!