Dutch Oven

Chicken Pot Pie

Ingredients:

– 1 tbsp olive oil – 1/2 onion, chopped – 1 garlic clove minced – 1/4 cup flour – 2 1/4 cups milk – 2 cans condensed cream of chicken soup – 1 potato, peeled and cubed – 12 oz frozen mixed vegetables – 1 tsp salt – 1 tsp pepper – 3 cups rotisserie chicken, shredded – 1 sheet frozen puff pastry dough

HOW TO MAKE:

Cook onions and garlic in the Dutch oven until softened.

HOW TO MAKE:

Whisk flour and milk until smooth, then add to the Dutch oven.

HOW TO MAKE:

Add condensed cream of chicken soup, potatoes, frozen veggies, and seasonings. Simmer until potatoes are cooked.

HOW TO MAKE:

Stir in shredded chicken. Remove from heat.

HOW TO MAKE:

Trim puff pastry to fit inside the Dutch oven.

HOW TO MAKE:

Place puff pastry on top of the filling, ensuring edges are sealed. Bake uncovered for 35-40 minutes.

What to serve with it?

Our prosciutto mascarpone honeyed arugula bruschetta (Whew, that’s a mouthful!) makes a fantastic appetizer for this comforting dish. Roasted asparagus and caramelized parsnips are other vegetable dishes you can serve with a slice of warm pot pie.