Chicken Pot Pie

1. 1

   cook 1 medium carrot and 1 stalk celery, thinly sliced in 3 cups chicken broth until done - approx 10 minutes.

2. 2

   Remove vegetables and place in 2- 12 oz ramekins.

3. 3

   Continue cooking broth until reduced to 2 cups.

4. 4

   Add slurry of 1 Tbsp flour with water to broth and cook 1 minute.

5. 5

   add 2 oz chopped rotisserie chicken to each ramekin, top each with 1/4 cup frozen peas and half of thickened chicken broth.

6. 6

   Top each ramekin with Simply Potatoes Hash brown to fit ramekin and brush with olive oil.

7. 7

   Bake in 375 oven for 25 - 30 minutes, and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.