I’ve teamed up with Campbell’s to share their awesome Campbell’s Oven Sauces with you. I love sharing simple + delicious ways to amp up your family meals. In my Chicken Pot Pie Pasta Casserole I used their Chicken Pot Pie sauce variety. The results? Winner winner chicken dinner!
In a large skillet heat the olive oil over medium high heat, add the onion & cook for 3 minutes.
Add the chicken, reduce heat to medium & cook for about 8 minutes. Stir occasionally to brown chicken on all sides. Add frozen veggies the last 3 minutes.
In a large bowl combine pasta with chicken veggie mixture. Add the Campbell's Oven Sauce & combine well. Spray a 9" X 3" casserole dish with cooking spray. Add the pasta to the dish.
Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter & mix quickly with your fingers until each piece is coated with flour. Pulse in the mixer until the butter is the size of peas. With the motor running, add some ice water process just enough to moisten the dough and have it just come together.
Place the dough out onto a floured board & knead it quickly into a ball. Divide the dough into 2 balls, flatten into discs. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. You will use 1/2 this dough for this recipe. Get creative with the other 1/2.
Pre-heat the oven to 375 degrees F with the rack in the middle. On a floured board roll the dough into a circle about 1/4 inch thick. Brush some egg wash onto the edges of the casserole dish. Gently place the pastry on top of the pasta. There should be 1/2 inch hangover. Pinch the crust around the sides so it's sealed well. Pierce the dough with a fork a few times for ventilation. Bake about 30 minutes or until crust is golden brown.
Serving Size 8 servings