Speedy Chicken Potpie

By Judy1

Though you have to hustle, you really can get this chicken potpie on the table in 20 minutes. Start browning the chicken and bringing the broth to a boil right away, and get the pie dough in the oven as soon as it reaches 425°. Strips of pastry are a quick stand-in for the traditional crust on top.

Ingredients

• Cooking spray
• 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.