Recipes

Lightened Up Chicken Pot Pie: SCORPIO x ITALIAN-CUT GREEN BEANS

Recipe by Rachael from Eazy Peazy Mealz

Serves

8

Prep Time

15 min

Cook time

30 min

Made with

Italian Cut Green Beans, 14.5 oz.

Italian Cut Green Beans, 14.5 oz.
Peas & Carrots, 15 oz.

Peas & Carrots, 15 oz.
Where To Buy

Ingredients

  • 2 tablespoons olive oil, divided

  • 1 onion, diced

  • 1 tablespoon dried oregano

  • 1/2 tablespoon dried sage

  • 1 cube chicken bullion

  • 1/2 teaspoon black pepper

  • 3 tablespoons flour

  • 20 ounces chicken broth

  • 1 can (14.5 oz.) Libby's Italian Cut Green Beans, drained

  • 1 can (15 oz.) Libby's Peas & Carrots, drained

  • 2 cups shredded cooked rotisserie chicken

  • 6 sheets filo dough, thawed

Instructions

1. Pre-heat oven to 350°F.

2. In large skillet, heat 1 tablespoon oil over medium-high. Add onion, oregano, sage, bullion, and pepper. Stir and cook 5 minutes. Add flour and stir to coat. Gently pour in chicken stock. Bring to a boil, then let simmer 5 minutes to thicken.

3. Mix in green beans, peas & carrots, and chicken. Transfer to 2-quart baking dish.

4. Add remaining oil to small bowl. Working one sheet at a time, use brush to “paint” olive oil on filo dough. After each layer is brushed with oil, add to top of baking dish forming top crust. Use knife to poke 2-3 slits in the crust, then bake for 25-30 minutes or until filo is golden browned. Let cool 10 minutes so it will thicken.