COOKING LIGHT CHICKEN POT PIE RECIPE RECIPES

Name: Chicken Mushroom Potpie
Total time: 1 h
Yield: Serves 6 (serving size: about 1 1/2 cups)
Ingredients: Cooking spray; 2 tablespoons olive oil, divided; 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 12 ounces assorted mushrooms, such as shiitake and button, sliced; 1 cup thinly sliced onion; 1 tablespoon chopped fresh thyme; 2 garlic cloves, minced; 1 cup finely chopped carrot; 8 ounces green beans, trimmed and cut into 1-inch pieces; 2 cups unsalted chicken stock (such as Swanson); 1.1 ounces all-purpose flour (about 1/4 cup); 1 cup frozen green peas; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 (14.1-ounce) package refrigerated pie dough

CHICKEN MUSHROOM POTPIE RECIPE | COOKING LIGHT

Chicken Mushroom Potpie Recipe | Cooking Light image

This homey and healthy chicken potpie boasts a creamy, savory sauce you'll want to lick from the pan. It's a flavor experience that often relies on several hours of slow cooking, but we've sped it up with a few shortcuts that still deliver on flavor satisfaction. For example, refrigerated pie crust dough is used in place of homemade dough. Potpie is a great way to use up leftover chicken or turkey, and that'll shave a few minutes off your cook time, too. Just skip step 2, add chicken to a warmed Dutch oven, and start the recipe at step 3. Thickening the sauce in the pan before the pie goes into the oven results in a luscious sauce that's begging for a swipe with crusty bread.

Provided by David Bonom

Total Time 60 minutes

Yield Serves 6 (serving size: about 1 1/2 cups)

Number Of Ingredients 16

Ingredients

Cooking spray
2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 ounces assorted mushrooms, such as shiitake and button, sliced
1 cup thinly sliced onion
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, trimmed and cut into 1-inch pieces
2 cups unsalted chicken stock (such as Swanson)
1.1 ounces all-purpose flour (about 1/4 cup)
1 cup frozen green peas
2 tablespoons chopped fresh flat-leaf parsley
1/2 (14.1-ounce) package refrigerated pie dough

Steps:

Preheat oven to 425°. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken. Add remaining 1 tablespoon oil to pan. Add mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas, and parsley. Spoon chicken mixture into prepared pan. Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 425° for 25 minutes or until browned and bubbly.

Nutrition Facts : Calories 394, CarbohydrateContent 31 g, CholesterolContent 76 mg, FatContent 16.7 g, FiberContent 4 g, ProteinContent 32 g, SaturatedFatContent 5.1 g, SodiumContent 555 mg

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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