Chicken Pot Pie
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
Comfy and delicious
  • 3 large chicken boneless breasts
  • ½ bottle garlic and herb marinade
  • 3 large potatoes cut, peeled and cubed into small even pieces
  • 2 boxes Peppridge Farm Puff Pastry (found in your grocer's freezer section w desserts)
  • ⅛-1/4 teaspoon fresh Rosemary (or dried)
  • ⅛-1/4 teaspoon Thyme (depending on your taste)
  • ¾ teaspoon powdered chicken bouillon
  • 2 cups low salt chicken broth/stock (you may need to add more if your cream mixture is too thick so keep some extra on hand. I always seem to add a little more.)
  • 1 cup heavy whipping cream
  • ½ cup white cooking wine
  • 3 tablespoons all purpose flour
  • small chopped red onion
  • 2 small chopped celery stalks
  • 3 peeled and chopped carrots
  • ½ can super sweet corn (or whatever vegetables you prefer)
  • salt & pepper
  • 1 beaten egg for brushing pastry dough
  1. See picture tutorial below
Recipe by The Kitchen Prescription at