Chicken Pot Pie Sandwich

Chicken Pot Pie Sandwich

Chicken Pot Pie Sandwich

Your favorite comfort food transformed into a better-for-you sandwich! 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chicken, Sandwiches, Wraps
Servings 4


  • 2 cups Fresh Express® 50/50 Lettuce Mix®
  • 1 carrot, peeled and diced
  • 1/4 cup yellow onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons thyme, chopped
  • 6 tablespoons low fat butter spread, divided
  • 1/4 cup dry white wine
  • 1/4 cup low fat milk
  • 2 cups shredded rotisserie chicken
  • 1 cup frozen peas, thawed
  • 1/4 cup low fat mayonnaise
  • 1/4 cup minced fresh parsley
  • 1 stalk celery, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 slices low fat whole wheat bread


  • Cook the carrot, onion, garlic and thyme in 2 tablespoons butter spread in a skillet over medium heat, stirring occasionally, for five to eight minutes or until the vegetables are tender.
  • Add the wine, increase the heat to medium-high, and bring the wine to a boil; cook for two minutes or until wine is reduced by half. Remove from the heat.
  • Add the milk, chicken and peas; mix well. Transfer to a large bowl; refrigerate for at least 30 minutes or until cold.
  • Add the mayonnaise, parsley, celery, salt and pepper to the chicken mixture; stir well.
  • Heat panini press to medium-high heat (or you can use a grill pan).
  • Spread one side of each slice of bread with the remaining butter spread.
  • Place the chicken mixture on four slices of the unbuttered side of the bread. Top with Fresh Express® 50/50 Lettuce Mix®. Top with remaining bread, buttered side out. 
  • Cook on panini press for three to five minutes or until golden brown. Cut each sandwich in half to serve.

Contains Allergens:

  • Gluten
  • Milk
  • Wheat
Made with
50/50 Mix

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