chicken pot pie

chicken pot pie recipe

Chic & Creamy Hearty Baked Chicken Pot Pie

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


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


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).

♦ 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.

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