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Chicken Potpie

  • 8servings
  • 60minutes
  • 398calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) unsalted butter

  2. 1 medium onion , chopped

  3. 4 medium carrots , sliced into 1/4-inch-thick coins

  4. 2 stalk(s) celery

  5. 2 clove(s) garlic , finely chopped 5 teaspoon(s) salt

  6. 1/2 teaspoon(s) freshly ground pepper

  7. 2 tablespoon(s) all-purpose flour

  8. 3 tablespoon(s) heavy cream

  9. 2 cup(s) chicken broth

  10. 4 cup(s) shredded cooked chicken

  11. 1 cup(s) frozen peas

  12. 1 1/2 tablespoon(s) chopped fresh dill

  13. 1 (9-inch) store-bought piecrust , such as Pillsbury

  14. 1 egg , beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.

  2. Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth,using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.

  3. Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.

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