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.
casserole dish of chicken pot pie