Subscribe to Email to Our Blog

Latest Blog Post

Easy Chicken Pot Pie

Stefania Lamacchia
by Stefania Lamacchia on Nov 20, 2017 4:39:01 PM

It's hard to say no to veggies when they're tucked under a flakey crust. Try our Chicken Pot Pie recipe, featuring Longo's Chicken Broth, and make homemade look easy!

PREP 15 min COOK 25 min SERVES 6 to 8 November-Chicken-Pot-Pie-Recipe.jpg


  • 2 tbsp Longo’s Butter 
  • 1 onion, chopped 
  • 1 stalk celery, chopped 
  • 1 tsp dried thyme 
  • 1/2 tsp salt 
  • 3 tbsp Longo’s Organic All Purpose Flour 
  • 2 cups Longo’s Chicken Broth 
  • 3 cups chopped Longo’s Rotisserie Chicken 
  • 1 bag (500 g) Longo’s Deluxe Blend Mixed Frozen Vegetables, thawed 
  • 1 sheet Longo’s Puff Pastry, thawed 


MELT butter in saucepan over medium heat. Cook onion, celery, thyme and salt for 3 minutes or until softened. 

ADD flour and stir for 30 seconds. Stir in broth and cook, stirring, for about 5 minutes or until thickened. Stir in chicken and vegetables to coat. 

POUR into 11 x 8 1/2 inch casserole dish; let cool slightly. Unroll pastry and make some slits in centre of pastry. Place over top of filling. 

BAKE in preheated 400ºF oven for about 25 minutes or until pastry is golden and sides are bubbling. 

PER SERVING (1/8th pie): 339 calories; 19 g protein; 19 g fat; 23 g carbohydrates; 3 g fibre; 3 g sugars; 622 mg sodium.

Leave a comment

Stefania Lamacchia
Written by Stefania Lamacchia

Related posts

Cod, Orange and Olive Tapas

Fish is fantastic in so many ways. It’s quick and easy to cook, full of healthy nutrients and downright delicious. As we...

Stefania Lamacchia
By Stefania Lamacchia - March 13, 2018
Maple Tarts

Nanaimo bars, BeaverTails and butter tarts are not the only delicious treats that have roots in the Great White North....

Stefania Lamacchia
By Stefania Lamacchia - March 5, 2018
Vegetarian Noodle Soup

By the time January ends, it seems like everyone is ready to send winter on its way. Without the frigid temperatures though, we...

Stefania Lamacchia
By Stefania Lamacchia - February 5, 2018