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)
1/2 cup frozen sweet peas
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
1 puff pastry


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