< Back

Chicken Pot Pie

This classic Chicken Pot Pie has a delicious crust of buttery roasted potatoes, a creamy sauce, and a hearty mix of chicken and vegetables. This recipe is easy to prep making it an excellent recipe for a holiday dish or a weeknight meal.

Featured Products

1/1

Ingredients

Ingredients:

1 cup chopped carrots

1/2 cup chopped celery

1 cup frozen peas

1/3 cup diced onion

2 tbsp olive oil

2 garlic cloves minced

2 yukon gold potatoes cut into thin chips (use a mandolin)

1/3 cup flour

Salt and pepper

1 cup chicken broth

2/3 cup milk

2 chicken breasts cut into bite sized pieces

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

2 tbsp Country Bob’s All Purpose Sauce

Directions

1

Preheat oven to 425. Season chicken with paprika, onion powder, garlic powder and Country Bob’s AP Sauce. Heat a skillet to medium and cook the chicken until browned on each side. Remove the chicken and cook the onions and garlic over medium heat until they soften. Add the chopped celery, carrots and frozen peas. Stir in the flour, salt and pepper.

2

Add the chicken back to the pan then Slowly whisk in the broth, then the milk and whisk for about 5 minutes until it has thickened. Remove from the heat and set to the side.

3

In a large pan, layer the bottom of each with enough slices of potato to cover it. Spoon your chicken mixture on top of the potato slices then cover the mixture with more slices of potato. Season the top potato with salt and pepper then drizzle olive oil over each.

4

5

6

7

TIP!

Still Hungry?

Title