A Light Chicken Pot Pie


2 chicken breasts, cooked (I bake mine, but you can cook however you prefer)
2 tablespoons olive oil
3 carrots, peeled and diced
2 stalks celery, diced
1/2 medium onion, diced
1 cup frozen or canned kernal corn (drain if canned)
2 1/2 cups chicken broth (low sodium)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon italian seasonings
1 teaspoon garlic
2 bay leaves
1 tablespoon cornstarch


While the chicken is baking, saute in a saucepan or dutch oven, carrots, onions and celery in olive oil over medium-high heat. When veggies start to get tender, add seasonings and bay leaves. Continue to cook about 2 more minutes, stirring throughout. Add 2 cups of broth to veggies, reduce heat to med-low. Add cornstarch to remaining half cup of broth, stir until mixed. Add cornstarch mixture to veggies and broth. Reduce heat to low. Simmer for 10 minutes. Shred the chicken. Add to veggie mixture. Pour the chicken and veggie mixture into a deep dish pie pan. Place puff pastry over chicken mixture. Bake at 350 degrees until bubbly and the pastry is golden brown.


1 servings


Friday, January 14, 2011 - 7:36am

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