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Chicken Pot Pie


roast chicken in a rich sauce with peas, carrots, onions, celery and potatoes, topped with puff pastry lid, served with green salad with dried cranberries, toasted pecans and balsamic vinaigrette (Please note: our meals are portioned family-style, so 2 and 3-serving casseroles come in 1 container; 4 servings get 2 containers.)


Preheat oven to 375. Remove lid, bake 50-60 minutes, until crust is golden brown, and filling is bubbling. (Please note: puff pastry cannot be cooked in the microwave!)

Salad: toss greens with pecans, cranberries and dressing to taste.


chicken, potatoes, celery, onions, peas, carrots, garlic, thyme, chicken stock, flour, butter, salt, pepper, apple cider vinegar, puff pastry (egg wash), pecans, dried cranberries, balsamic vinaigrette (balsamic vinegar, lemon zest, garlic, olive oil, blended oil, Dijon mustard, lemon, red pepper flake, salt, pepper)

This meal is:

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