Slab fruit pies are all the rage for summer parties, so why not give classic chicken potpie the same treatment and create buzz at a cool-weather gathering as well. Premade pie crusts and frozen veggies make this chicken dinner easy to prepare without sacrificing flavor. Source: EatingWell Magazine, January/February 2019

Adam Hickman


Ingredient Checklist


Instructions Checklist
  • Combine broth, miso, pepper, salt, thyme and bay leaves in a large saucepan. Bring to a boil over high heat. Cook, undisturbed, until reduced to about 4 cups, about 10 minutes. Discard thyme and bay leaves.

  • Whisk milk and flour in a small bowl, then whisk into the broth in the pan. Bring to a boil over high heat; cook, stirring occasionally, for 1 minute. Stir in chicken. Remove from heat and let stand for 5 minutes. Stir in mixed vegetables, onions and parsley. Pour the mixture onto a large rimmed baking sheet.

  • Preheat oven to 425 degrees F.

  • Unroll pie crusts on a lightly floured work surface, placing one on top of the other. Roll out into a 14-by-19-inch rectangle. Cut into 2-by-19-inch strips using a decorative wheel or pizza cutter. Place half the strips diagonally across the chicken mixture, leaving 2-inch gaps in between. Weave in the remaining strips to form a lattice pattern. Trim excess dough from the edges and discard. Brush the top of the dough with egg. Sprinkle with pepper to taste.

  • Bake until the top is browned and the chicken is cooked through, 30 to 35 minutes. Let cool for 5 minutes. Cut into 8 pieces.

Nutrition Facts

484 calories; 22.1 g total fat; 9.9 g saturated fat; 91 mg cholesterol; 639 mg sodium. 577 mg potassium; 48 g carbohydrates; 7.6 g fiber; 11 g sugar; 23.8 g protein; 6466 IU vitamin a iu; 10 mg vitamin c; 89 mcg folate; 80 mg calcium; 2 mg iron; 45 mg magnesium;

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Rating: 5 stars
loved it Read More
Rating: 5 stars
Made as directed and it came out perfectly. Great crust to filling ratio. Very tasty and satisfying. Read More