Chicken Pot Pie

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2 1/2 cups chicken stock

1/3 cup chopped onion

1/2 cup chopped carrots

1 large clove garlic, smashed

1 bay leaf, torn in half

1 tsp dried thyme

freshly ground black pepper (20 grinds)

1 pkg chicken tenders

1/2 cup frozen petite green peas

1 small bag instant potatoes

3/4 cup shredded cheese

1 sheet frozen puff pastry


1. Put first 7 ingredients in a large pot and bring to boil; reduce to simmer for 10 minutes. Add chicken tenders and continue to simmer on lowest setting for 15-20 minutes. Remove chicken tenders and add peas. Slice chicken and return to pot along with instant potatoes and stir quickly.

2. Stir in cheese till melted. Transfer filling to casserole dish. Roll puff pastry to fit top of casserole and cover filling. Cut a small slit in top to release steam. Bake at 375 for about 30 minutes or until top is golden and filling is bubbly.

Bon Appetit!

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