Chicken Mushroom Potpie

By á-46686

Cooking Light Jan/Feb 2015

Ingredients

• 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

Details

Preparation time 36mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 425 degrees. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray

2. 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.

3. Add remaining 1 tablespoon oil to pan. Add mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and 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.

4. Roll dough to an oval large enough to cover filling. Fold edges under, and crimp, if desired. Bake at 425 degrees for 25 minutes or until brown and bubbly.

Makes 6 servings (1 1/2 cups)
Calories 394, Fat 16.7g, Protein 32g, Carb 31g, Fiber 4g, Cholesterol 76mg, Sodium 555mg,