SLAB POT RECIPES

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SLAB CHICKEN POTPIE RECIPE | EATINGWELL



Slab Chicken Potpie Recipe | EatingWell image

Slab fruit pies are all the rage for summer parties, so why not give classic chicken potpie the same treatment and create buzz at a cool-weather gathering as well. Premade pie crusts and frozen veggies make this chicken dinner easy to prepare without sacrificing flavor.

Provided by Adam Hickman

Categories     Baked Chicken Thigh Recipes

Total Time 1 hours 30 minutes

Number Of Ingredients 14

5 cups unsalted chicken broth
2 tablespoons white miso
1 teaspoon ground pepper, plus more for sprinkling
½ teaspoon kosher salt
4 large sprigs thyme
2 bay leaves
1 cup whole milk
¾ cup all-purpose flour, plus more for dusting
1?¼ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1 (24 ounce) package frozen mixed vegetables (peas, carrots and corn)
1 (10 ounce) package frozen pearl onions
1 cup chopped flat-leaf parsley
1 (14 ounce) package frozen whole-wheat pie crusts, thawed
1 large egg, lightly beaten

Steps:

  • Combine broth, miso, pepper, salt, thyme and bay leaves in a large saucepan. Bring to a boil over high heat. Cook, undisturbed, until reduced to about 4 cups, about 10 minutes. Discard thyme and bay leaves.
  • Whisk milk and flour in a small bowl, then whisk into the broth in the pan. Bring to a boil over high heat; cook, stirring occasionally, for 1 minute. Stir in chicken. Remove from heat and let stand for 5 minutes. Stir in mixed vegetables, onions and parsley. Pour the mixture onto a large rimmed baking sheet.
  • Preheat oven to 425 degrees F.
  • Unroll pie crusts on a lightly floured work surface, placing one on top of the other. Roll out into a 14-by-19-inch rectangle. Cut into 2-by-19-inch strips using a decorative wheel or pizza cutter. Place half the strips diagonally across the chicken mixture, leaving 2-inch gaps in between. Weave in the remaining strips to form a lattice pattern. Trim excess dough from the edges and discard. Brush the top of the dough with egg. Sprinkle with pepper to taste.
  • Bake until the top is browned and the chicken is cooked through, 30 to 35 minutes. Let cool for 5 minutes. Cut into 8 pieces.

Nutrition Facts : Calories 484 calories, CarbohydrateContent 48 g, CholesterolContent 91.3 mg, FatContent 22.1 g, FiberContent 7.6 g, ProteinContent 23.8 g, SaturatedFatContent 9.9 g, SodiumContent 639.5 mg, SugarContent 10.5 g

BACON-CHEDDAR SLAB QUICHE RECIPE - PILLSBURY.COM



Bacon-Cheddar Slab Quiche Recipe - Pillsbury.com image

Slab quiche is our new favorite way to make eggs for a crowd! These sheet-pan eggs have a rich and velvety filling full of bacon, cheddar and green onions. Bonus: it takes just 20 minutes to prep.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 9

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
8 eggs
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped cooked bacon
1/3 cup sliced green onions
3/4 cup shredded Cheddar cheese (3 oz)
3/4 cup shredded Parmesan cheese (3 oz)

Steps:

  • Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  • Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
  • In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions and cheeses on top of pie crust. Carefully pour egg mixture over top.
  • Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 480 , CarbohydrateContent 28 g, CholesterolContent 240 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 18 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 800 mg, SugarContent 3 g, TransFatContent 0 g

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