Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 618.3
- Total Fat: 28.9 g
- Cholesterol: 108.6 mg
- Sodium: 894.7 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 5.8 g
- Protein: 42.0 g
View full nutritional breakdown of Chicken Pot Pie calories by ingredient
Introduction
Hearty and Filling, Chicken Pot Pie made in dutch oven and transformed into a pie just before serving. Hearty and Filling, Chicken Pot Pie made in dutch oven and transformed into a pie just before serving.Number of Servings: 8
Ingredients
-
3 boneless , skinless chicken breasts.
8 boneless, skinless chicken thighs,
1/4 cup Smart Balance margerine
1 yellow onion diced medium
3 ribs of celery de-stringed diced medium
3/4 cup all-purpose flour
32.oz chicken stock
two bags frozen pearl onions
1/2 bag of baby carrots sliced and parboiled 2 min.
2/3 cup frozen peas
1 cup parsley diced
puff pastry sheet trimmed to cover top of serving bowl
Directions
Preheat oven to 350 deg.
Spray cooking spray on shallow baking pan and place chicken on pan, season with salt and pepper to taste and bake for 40 min turning pieces 3 times till browned and cooked through. Check doneness periodically to keep them from drying out.
When done remove to cool, cut into 1/2" dice. Turn up heat in oven to 400 deg. on oiled foil or parchment roll out puff pastry, trim to the size of your serving bowl. put pastry in to cook approx 15 min. till golden, remove and cool.
Heat chicken stock in saucepan.
In a deep saucepan or dutch oven melt the margerine and add onion and celery sticks diced to medium dice.,
saute till translucent approx. 8 min. Add flour and stir over medium heat for 8 min. then add hot chicken stock and stir till thickened. Add the chicken, the pearl onions, the peas and the carrots and stir to combine. Cook in the pan till all of the vegetables are just cooked through, approx. 15 min . Stir in the cup of diced fresh parsley.
Spoon out to the serving bowl and place the puff pastry top on the bowl and serve. This can be made ahead and reheated but do not put the pastry on till just before serving to keep it crisp.
Makes 8 -10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user HASUPPORT.
Spray cooking spray on shallow baking pan and place chicken on pan, season with salt and pepper to taste and bake for 40 min turning pieces 3 times till browned and cooked through. Check doneness periodically to keep them from drying out.
When done remove to cool, cut into 1/2" dice. Turn up heat in oven to 400 deg. on oiled foil or parchment roll out puff pastry, trim to the size of your serving bowl. put pastry in to cook approx 15 min. till golden, remove and cool.
Heat chicken stock in saucepan.
In a deep saucepan or dutch oven melt the margerine and add onion and celery sticks diced to medium dice.,
saute till translucent approx. 8 min. Add flour and stir over medium heat for 8 min. then add hot chicken stock and stir till thickened. Add the chicken, the pearl onions, the peas and the carrots and stir to combine. Cook in the pan till all of the vegetables are just cooked through, approx. 15 min . Stir in the cup of diced fresh parsley.
Spoon out to the serving bowl and place the puff pastry top on the bowl and serve. This can be made ahead and reheated but do not put the pastry on till just before serving to keep it crisp.
Makes 8 -10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user HASUPPORT.