Name: Chicken Pot Pie
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 18 oz Kirkland chipotle-seasoned cooked chicken, chopped; 4 oz mushrooms, sliced; 4 oz carrots, chopped small; 4 oz asparagus, cut into 1-inch pieces; 1 oz (~2 tbsp) all-purpose flour; 1/4 cup Martini & Rossi Extra Dry Vermouth; 3 cups Kirkland Organic Chicken Bone Broth; 4-5 pinches kosher salt; 1 sheet Pepperidge Farm puff pastry (~250g); 1/2 beaten egg (for wash); ~1 tbsp Chosen Foods avocado oil spray

Chicken Pot Pie — The Split Plate520 cal / 30g protein per adult serving. 6 servings of filling (feeds 2 adults full + 2 kids half + leaves 2 servings reserved for next meal prep). Built around Kirkland chipotle-seasoned cooked chicken (18 oz) so the recipe is mostly vegetables + sauce + puff pastry — no raw-chicken prep. Mushrooms + carrots sweated in avocado-oil spray, flour roux cooked 1 min, vermouth deglaze, 3 cups Kirkland bone broth boiled to thicken, chicken + asparagus folded in. 4 oven-safe bowls filled, puff pastry top + egg wash, 425°F × 20 min until golden. Save the remaining filling + a second sheet of puff pastry for the next batch (meal-prep economy). Adult: 1 full bowl. Kid: 1/2 serving — rest first so the filling cools enough.