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Chicken Pot Pie

8 ounces potatoes
4 ounces cooked chicken
3 cups low sodium chicken broth
1 medium carrot
1 stalk celery
12 cup frozen peas
1 tablespoon flour


cook 1 medium carrot and 1 stalk celery, thinly sliced in 3 cups chicken broth until done - approx 10 minutes. Remove vegetables and place in 2- 12 oz ramekins. Continue cooking broth until reduced to 2 cups. Add slurry of 1 Tbsp flour with water to broth and cook 1 minute. add 2 oz chopped rotisserie chicken to each ramekin, top each with 1/4 cup frozen peas and half of thickened chicken broth. Top each ramekin with Simply Potatoes Hash brown to fit ramekin and brush with olive oil. Bake in 375 oven for 25 - 30 minutes, and enjoy.

Source: www.food.com