Chicken Pot Pie

Chicken Pot Pie

47 mins
Serves 4
Serves

Directions

  1. 1.

    In a pan, add butter, onion, chicken stock, shredded chicken, milk, frozen vegetables, rosemary, salt, black pepper, and cornstarch slurry.

  2. 2.

    Add garlic, fat free half & half and paprika.

  3. 3.

    Simmer on medium low until the filling thickens.

  4. 4.

    Remove rosemary.

  5. 5.

    Bake puff pastry and cut into six even slices.

  6. 6.

    In a bowl, add the chicken mixture and top with a puff pastry slice.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

Ingredients

  • 30 g butter
  • 1 onion
  • 300 mL chicken stock
  • 450 g shredded chicken
  • 120 mL low fat milk
  • 120 g frozen vegetables
  • 2 rosemary
  • 2 g salt
  • 1 g black pepper
  • 20 g cornstarch slurry
  • 5 garlic
  • 40 mL fat free half & half
  • 1 pinch paprika
  • 1 puff pastry

Equipment

pan spoon knife oven

Tips

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