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:
covered percent of daily need
