CHICKEN POT PIE RECIPE COOKING LIGHT RECIPES

Name: Skillet Chicken and Root Vegetable Potpie
Total time: 1 h 20 min
Yield: Serves 8 (serving size: about 1 1/4 cups)
Ingredients: 2 tablespoons olive oil, divided; 3 (6-oz.) skinless, boneless chicken breasts; 1 teaspoon kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 3 cups unsalted chicken stock (such as Swanson), divided; 2.8 ounces all-purpose flour (about 1/2 cup); 1 1/2 cups chopped yellow onion; 1 cup diagonally cut carrot; 2 teaspoons minced garlic; 4 cups coarsely chopped turnip greens or kale (about 3 oz.); 1 pound turnips, peeled and cut into 3/4-in. cubes (about 3 cups); 3 tablespoons chopped fresh flat-leaf parsley; 1/2 (14.1-oz.) pkg. refrigerated piecrust; 1 large egg white, lightly beaten

SKILLET CHICKEN AND ROOT VEGETABLE POTPIE RECIPE | COOKING ...

Skillet Chicken and Root Vegetable Potpie Recipe | Cooking ... image

No chicken collection is complete without a potpie. Classic versions of this dish are notorious for using several pans—one to blanch the peas or boil potatoes, another to make the sauce, yet another to sauté the vegetables and cook the chicken. We streamline the process and use just one skillet for all so the sauce can pick up on all the rich flavors at once. You also avoid the fuss of crimping and filling a piecrust; the dough is simply a lid that tops the chicken mixture and bakes in the oven. Turnips and greens are another hearty, delicious twist.

Provided by Callie Nash

Total Time 80 minutes

Yield Serves 8 (serving size: about 1 1/4 cups)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
3 (6-oz.) skinless, boneless chicken breasts
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
3 cups unsalted chicken stock (such as Swanson), divided
2.8 ounces all-purpose flour (about 1/2 cup)
1 1/2 cups chopped yellow onion
1 cup diagonally cut carrot
2 teaspoons minced garlic
4 cups coarsely chopped turnip greens or kale (about 3 oz.)
1 pound turnips, peeled and cut into 3/4-in. cubes (about 3 cups)
3 tablespoons chopped fresh flat-leaf parsley
1/2 (14.1-oz.) pkg. refrigerated piecrust
1 large egg white, lightly beaten

Steps:

Heat 1 tablespoon oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces. Preheat oven to 425°F. Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat. Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool 10 minutes.

Nutrition Facts : Calories 297, CarbohydrateContent 28 g, CholesterolContent 49 mg, FatContent 11.9 g, FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 3.7 g, SodiumContent 509 mg, SugarContent 5 g

CHICKEN POTPIE TARTINES RECIPE | COOKING LIGHT

Chicken Potpie Tartines Recipe | Cooking Light image

We’ve hacked traditional chicken potpie for a 20-minute version that’s just as comforting. No canned or frozen filling here. Instead, matchstick-cut carrots, frozen peas, and rotisserie chicken save time, as does a wide skillet for sautéing the vegetables and building a creamy sauce. Instead of a pastry crust, we ladle the filling right over hearty whole-grain bread slices. The toast absorbs the liquid so you can easily cut in with a knife and fork (if you like to drag your bread through a sauce at the end of a meal, think of this as the happy extreme).

Provided by Paige Grandjean

Total Time 2 minutes

Yield Serves 4 (serving size: 1 bread slice and about 1 1/4 cups chicken mixture)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 (8-oz.) pkg. cremini mushrooms, quartered
1.1 ounces unbleached all-purpose flour (about 1/4 cup)
2 1/4 cups unsalted chicken stock (such as Swanson)
3/4 cup frozen green peas, thawed
1/2 cup matchstick-cut carrots
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
4 (1 1/2-oz.) whole-wheat bread slices, toasted
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add stock; cook 4 minutes or until slightly thickened. Stir in peas, carrots, salt, pepper, and chicken; cook 2 minutes or until thoroughly heated. Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley.

Nutrition Facts : Calories 332, CarbohydrateContent 32 g, CholesterolContent 37 mg, FatContent 13.4 g, FiberContent 5 g, ProteinContent 23 g, SaturatedFatContent 2.2 g, SodiumContent 610 mg

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