THRIVE Chicken Pot Pie

by Todd Leonard CEC on January 18, 2013
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Comfort food to the max!

Serves: 8

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Total Time:
Prep Time:
Cook Time:
50 min
20 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Melt butter and mix in flour until smooth. Set roux aside.
  2. In a 2–3 quart saucepan, sweat garlic with olive oil. Add water and bouillon and stir well.
  3. Add all remaining ingredients except cream and peas and bring to a simmer for 5 minutes. Add the roux and allow to mixture to return to a simmer.
  4. Add the peas and cream and stir well. Simmer for about 2 minutes.
  5. Pour mixture into a 9x13 pan, then place the puff pastry over the top of the filling, stretching it to the edges of the pan. Brush the top of the pastry with egg wash.
  6. Bake for about 20 minutes at 375F or until pastry is puffy and golden brown.

Featured in the December 2012 THRIVE Live.