Chicken Potpie (Speedy version)

By barbsjustagirl

Nutritional Information

Calories: 341
Fat: 8.5g (sat 2.9g,mono 2.5g,poly 0.7g)
Protein: 30.4g
Carbohydrate: 33.6g
Fiber: 2.5g
Cholesterol: 69mg
Iron: 1.7mg
Sodium: 813mg
Calcium: 20mg

Ingredients

• * 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• * 1/4 teaspoon salt
• * 3 cups fat-free, less-sodium chicken broth, divided
• * 1 bay leaf
• * 2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
• * 2/3 cup frozen green peas and diced carrot blend
• * 3 tablespoons all-purpose flour
• * 1/2 teaspoon chopped fresh thyme
• * 1/4 teaspoon black pepper
• * 1/4 teaspoon dried rubbed sage
• * 1/4 (15-ounce) package refrigerated piecrust dough

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.

3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.

4. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.