Ingredients
Scale
- 1 package of Blake’s all natural frozen chicken pot pie
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onions and celery, sauté until tender and aromatic.
- Add shredded cooked chicken and frozen peas to the sautéed vegetables. Stir to mix evenly.
- In a separate pot, heat chicken broth until simmering, then pour it over the filling mixture. Season with salt and pepper.
- Fill your pastry crust with the chicken and vegetable mixture, cover with a top crust, crimp edges to seal, and cut slits for steam to escape.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within three days.
- For reheating, use an oven instead of a microwave to keep the crust crisp.
- Pair with a fresh side salad or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 pie slice
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg