Chicken Pot Pie

Chicken Pot Pie

Prep: 20 Minutes Cook: 25 Minutes Serves: 4 Submitted by: Chef Kari Rich


4 ounces Chicken Breast Halves, boneless, skinless, cubed ½ inch
2 Carrots, sliced
1 Celery Stalk, sliced
1 onion chopped
1 tablespoon olive oil
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried basil
1/2 cup Green Peas (frozen ok)
2 Kale Leaves, chopped
1 cup milk
1 tablespoon butter melted
1 loaf of KING’S HAWAIIAN Original Hawaiian Sweet Round Bread, sliced horizontally in half and rolled out as flat as possible
Tin Pan that comes with the bread


Step 1
Preheat oven to 425 degrees F.

Step 2
In a pan, sautee chicken, carrots, celery and onions with the olive oil for about 8 minutes, on medium heat.

Step 3
Add the flour, salt, pepper, basil, peas, and kale. Slowly stir in milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Step 4
Lay the flattened bottom bread back into the pan it came in. Place the chicken mixture on bottom crust. Cover with the top crust and seal the edges by pinching the sides.

Step 5
Make several small slits in the top to allow steam to escape. And brush with melted butter.

Step 6
Bake in the preheated oven for 25 minutes, or until bread is dark golden brown and the filling is bubbling. Cool for 10 minutes before serving and slicing.