Chicken Pot Pie

Cozy up with this comfort food staple.


  • 2 teaspoons olive oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1 clove garlic, finely chopped
  • 4 boneless, skinless chicken breasts (1 lb), cut into 1/2-inch pieces
  • 1/4 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1/4 cup vegetable broth
  • 1 1/2 cups Mountain High® original plain yoghurt
  • 2 cups fresh mixed vegetables
  • 18 oz of puff pastry


  1. In a 10-inch skillet, heat olive oil over medium heat.
  2. Add onion, celery, garlic, chicken breast, salt, pepper, and poultry seasonings. Cook and stir for 5 minutes until chicken is no longer pink in center.
  3. In a 2-quart saucepan over medium heat, whisk together whipping cream and flour. Whisk well and cook for about 1 minute or until thickened. Whisk in broth and cook for an additional 2 minutes. Add yoghurt and frozen vegetables and mix well.
  4. Remove from heat and combine with chicken mixture. Transfer ingredients to a greased casserole dish. Cover the top of the dish with the puff pastry. Trim overhanging pastry 1 inch from rim, and then crimp over the edges of the dish. Using a small pairing knife, cut four slits into the top of the dough. Decorate the top with cutouts made from the dough trimmings, if desired.
  5. Bake uncovered at 400 F about 20 minutes, or until top is golden brown and filling is bubbly. Allow to cool slightly before serving.
There is a casserole dish of Chicken Pot Pie. It consists of Mountain High Yogurt, chicken breasts, onions, celery, garlic, seasonings, and broth baked into puff pastry topping. Beside the casserole dish, there are a stack of plates and used metal spoon.