Chicken Pot Pie with Tre Stelle® Ricotta Potato Topping

The potato topping is lightened with the Ricotta and the Caesar dressing adds a garlicky punch!
My Favs

Cheese: Ricotta   Course: Mains

Makes 2 - 4 servings


For the filling
¼ cup | 50 mL
all purpose flour

½ tsp | 2 mL

1 tsp | 5 mL
black pepper

1 lb | 454 kg
boneless chicken breasts, cut into 1” cubes

¼ cup | 50 mL

1 clove garlic, crushed

2 ½ cups | 625 mL
chicken broth

3 cups | 750 mL
frozen mixed vegetables

¼ cup | 50 mL
fresh parsley, chopped

For the topping
3 large potatoes, peeled, cubed, boiled and mashed

1 cup | 250 mL
Tre Stelle® Ricotta

1/2 cup | 125 mL
creamy Caesar salad dressing

3 tbsp | 45 mL
Tre Stelle® Grated Parmesan Cheese


Preheat oven to 400ºF (200ºC)

In a medium bowl combine flour, salt and pepper. Add chicken cubes and stir to coat. In a large skillet melt butter over medium heat; add crushed garlic. Add chicken and flour mixture to skillet and stir until chicken is lightly browned. Stir in chicken broth and parsley. Reduce heat, cover skillet and simmer until chicken is cooked – approximately 20 minutes. Remove from heat and add frozen mixed vegetables; set aside. Meanwhile combine mashed potatoes with ricotta and salad dressing.
Pour chicken mixture into a 1-quart casserole. Top with ricotta/potato mixture and sprinkle with Parmesan cheese. Bake until golden, approximately 25 minutes


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Created By: Tre Stelle Kitchen

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