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Chicken Pot Pie

We’re keeping this hearty meal reaaalllll simple for you tonight. Friday nights should be a breeze, and this one in particular. A DIY pot pie (yes that rhymed). This stick-to-your-ribs household classic is sure to leave you feeling warm inside. We took chicken thighs and braised them, combined them with pearl onion, rainbow carrots, Yukon potatoes, cremini mushrooms, and peas. Hearty, creamy, crispy, crazy-good. It’s the time of year for it, so you might as well savor every bite!

What’s in your bag:

  • Chicken Pot Pie filling 
  • Puff pastry 
  • Winter green salad
  • Lemon dijon vinaigrette 

What you’ll need from home:

  • Mixing bowl
  • Salt and pepper

Total prep time: 10 minutes


The Filling + Puff Pastry

  1. This guy is made to pop right in the oven. We told you, simple! Toss the entire tray in at 350 degrees for 20-25 minutes, stirring halfway through cooking to evenly distribute the heat. With 3-4 minutes left on your timer, pop the puff pastry on top of the pie so the crust can warm. 

The Salad

  1. Throw your greens in a bowl, drizzle that dressing, and toss like you’ve never tossed before! 

Chow time! Take a large spoon for serving and dig in. Salad goes on the side for some extra crunch! 

That’s it! Dinner solved, dinner served. #weareWECO

And… now we have all this extra space to work with. That’s what happens when dinner is super simple and there are so few steps. So, what should we talk about? What are you doing this weekend? We’ll be in snuggle city, population us. A little reading, a little TV (Great British Bake off on repeat, let’s be honest), some serious nappage. Can’t wait to see you next week. Hope your first week of 2022 was magical!

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