Chicken and Vegetable Pot Pie

Chicken and Vegetable Pot Pie requires around 1 hour from start to finish. For $1.48 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 433 calories, 12g of protein, and 31g of fat. This recipe serves 6. 814 people have tried and liked this recipe. A mixture of fresh sage, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Vintage Mixer. With a spoonacular score of 48%, this dish is solid. Chicken and Vegetable Pot Pie, Chicken & Vegetable Pot Pie, and Chicken and Root Vegetable Pot Pie are very similar to this recipe.

Servings: 6

 

Ingredients:

2 cups chicken broth

1 1/2 cups rotisserie chicken meat, torn into bite-size pieces

1 large egg

1/4 cup all-purpose flour

1 tablespoon chopped fresh sage

4 garlic cloves, finely chopped

kosher salt, freshly ground pepper

1 cup milk

3 cups of vegetables, cut into 1/2 inch pieces

1/4 cup olive oil

1 cup frozen white pearl onions, thawed

1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed

Equipment:

oven

frying pan

rolling pin

whisk

bowl

pot

Cooking instruction summary:

Place a rack in upper third of oven; preheat to 425°. Heat oil in an 8-inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.Add 1/2 of vegetables and season with salt and pepper. Cook, stirring constantly, for 4 minutes. Remove from pan then cook the other half of the vegetables, adding any leafy greens at the end of cooking and cook those until wilted. Place al vegetables back into the panSprinkle flour over, and stir well to combine.Stir in broth, 1/2-cupful at a time, then add milk. Bring to a boil, reduce heat, and simmer until vegetables are softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.Unfold puff pastry and smooth any creases using a rolling pin; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1-inch slits in top to vent.Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

 

Step by step:


1. Place a rack in upper third of oven; preheat to 425°.

2. Heat oil in an 8-inch cast-iron or other heavy ovenproof skillet over medium-high heat.

3. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.Reduce heat to medium-low.

4. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

5. Add 1/2 of vegetables and season with salt and pepper. Cook, stirring constantly, for 4 minutes.

6. Remove from pan then cook the other half of the vegetables, adding any leafy greens at the end of cooking and cook those until wilted.

7. Place al vegetables back into the pan

8. Sprinkle flour over, and stir well to combine.Stir in broth, 1/2-cupful at a time, then add milk. Bring to a boil, reduce heat, and simmer until vegetables are softened and broth is thickened, 8-10 minutes.

9. Add chicken to skillet, stir, and season with salt and pepper.Unfold puff pastry and smooth any creases using a rolling pin; place over skillet, allowing corners to hang over sides.

10. Whisk egg and 1 teaspoon water in a small bowl.

11. Brush pastry with egg wash; cut four 1-inch slits in top to vent.

12. Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer.

13. Let cool for 10 minutes before serving.


Nutrition Information:

Quickview
494k Calories
12g Protein
31g Total Fat
41g Carbs
14% Health Score
Limit These
Calories
494k
25%

Fat
31g
48%

  Saturated Fat
7g
47%

Carbohydrates
41g
14%

  Sugar
7g
8%

Cholesterol
56mg
19%

Sodium
640mg
28%

Get Enough Of These
Protein
12g
26%

Copper
3mg
162%

Manganese
0.84mg
42%

Selenium
21µg
31%

Vitamin K
27µg
26%

Folate
101µg
25%

Vitamin C
20mg
25%

Vitamin B3
4mg
24%

Vitamin B1
0.33mg
22%

Vitamin B2
0.34mg
20%

Phosphorus
194mg
19%

Fiber
4g
19%

Vitamin E
2mg
18%

Potassium
531mg
15%

Iron
2mg
14%

Vitamin B6
0.27mg
14%

Magnesium
44mg
11%

Calcium
106mg
11%

Vitamin B5
1mg
10%

Zinc
1mg
10%

Vitamin B12
0.38µg
6%

Vitamin D
0.75µg
5%

Vitamin A
153IU
3%

covered percent of daily need
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