White Wine Lemon Garlic Chicken Pot Pie

White Wine Lemon Garlic Chicken Pot Pie


-4 puff pastry rounds (frozen pre-cut rounds), baked

-1 tbsp butter or olive oil

-1 cup diced potatoes with onions

-1 tsp minced garlic

-1 cup cooked pulled chicken breast (I used rotisserie chicken)

-1/2 cup frozen mixed vegetables

-salt & pepper to taste

-1 pouch Le Sauce & Co White Wine Lemon Garlic Gourmet Finishing Sauce

-chicken stock or milk for thinning sauce if needed


  1. Bake puff pastry according to package directions.

  2. In medium Dutch oven or skillet, heat butter/olive oil over medium-high heat.

  3. Add potato and onion mixture (I used a pre-packaged semi-cooked potato onion diced mixture; you could add onions separately if needed).

  4. Sauté until soft, about 5-10 minutes, stir in minced garlic and cook for another minute.

  5. Stir in chicken, vegetables, salt and pepper, and Le Sauce packet.

  6. Stir over medium heat until everything is warmed through.

  7. Add in stock or milk if needed for desired consistency.

  8. Garnish with fresh chopped parsley, and serve in bowls with puff pastry rounds.

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