Skip to content
chicken pot pie

chicken pot pie recipe

Chic & Creamy Hearty Baked Chicken Pot Pie

Prep & cook time: 45 mins. (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

♦ 3 boneless skinless Chicken Breasts
1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy
 
1 small Onion
♦ 2 stalks 
Celery
 1 large Potato (or Sweet Potato)
♦ Chicken Stock
 16 oz. frozen Mixed Veggies (peas, carrots, beans, corn)
 Butter
♦ 1 package Crescent Rolls

INSTRUCTIONS:

1. Bake 3 Chicken Breasts (400º for 20 mins), and cut into 1” chunks. 

2. In a large soup pot, cook 1/2 chopped Onion, 2 chopped Celery Stalks and 1 large diced Potato in 1/4 cup (1/2 stick) Butter for about 5 minutes (until soft). Remove from stove and mix in 1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy, 16 oz. Frozen Mixed Veggies and 1 cup Chicken Stock (or broth). Salt & Pepper to taste. Gourmet Tip: If you prefer a thicker mixture, use more diced potato. The starchy potato will thicken the sauce as it bakes.

3. Mix in the diced chicken, and place mixture into a 9” x 9” baking dish. Top all this with the Crescent Rolls.

4. Bake uncovered at 400º for 20-25 minutes.

WINE: This recipe pairs great with a fruity Pinot Noir or Grenache (red),
or a crisp Sauvignon Blanc (white).

VARIATIONS:
♦ Instant Pot: Eliminating the crescents, saute chicken chunks in butter on high until slightly browned, then mix in remaining ingredients (except parm & bread crumbs); Cook for 5 minutes + 10 minutes natural release; Then release remaining steam and open lid. Bake crescents (or biscuits) separately.
♦ Slow Cooker: Eliminating the crescents, parm & bread crumbs, mix in all ingredients and cook 3 hours on high or 6 hours on low. Bake crescents or biscuits separately.

On a mission to cook easy fantastic tender juicy sustainable meats, big game (like venison, bear and elk), birds (like pheasant, wild turkey and duck) and wild caught fish (like salmon, tuna and trout)!

Download my Free Guide!
Plus a
10% OFF code for being a new spitfire!