Spring Chicken Pot Pie w/Phyllo Top, Arugula Salad

Spring Chicken Pot Pie w/Phyllo Top, Arugula Salad

E
PA Raised Chicken with Carrots, Celery, Leeks and Artichoke Hearts in a Light Creamy Stew, Topped with Crispy Phyllo Toppers
Available sizes:
2 Servings
4 Servings
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Prosciutto Melon Arugula Salad (Arugula, Cantaloupe, Prosciutto, Red onion, thin Sliced), Spring Chicken Pot Pie w/Phyllo Top (Tarragon, Artichoke Hearts, Canned, Chicken Stock, Unsalted Butter, All Purpose Flour, Basic Roasted Chicken (Kosher Salt, Olive Oil, Chicken Thigh, Green Goddess Seasoning, Ground Black Pepper), Carrots, Peas, Frozen, Celery, Leeks, Phyllo Dough)

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2 Servings portion
4 Servings portion

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Preheat oven to 350, bake stew covered 20-25 minutes, top with phyllo toppers. Serve with salad

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