Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Thigh Recipes Baked Chicken Thigh Recipes Slab Chicken Potpie 4.7 (3) 3 Reviews 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. By Adam Hickman Adam Hickman Adam Hickman spent nearly a decade developing, testing and refining thousands of recipes for various Dotdash Meredith brands, including Real Simple, Food & Wine and EatingWell. This involved evaluating recipes using ESHA (a nutritional analysis software) and adjusting them as needed to meet nutritional standards. EatingWell's Editorial Guidelines Updated on July 9, 2019 Print Share Share Tweet Pin Email Prep Time: 45 mins Additional Time: 45 mins Total Time: 1 hrs 30 mins Servings: 8 Yield: 8 servings Nutrition Profile: Healthy Aging High Fiber Low Added Sugars Low-Calorie Nut-Free Jump to Nutrition Facts Ingredients 5 cups unsalted chicken broth 2 tablespoons white miso 1 teaspoon ground pepper, plus more for sprinkling ½ teaspoon kosher salt 4 large sprigs thyme 2 bay leaves 1 cup whole milk ¾ cup all-purpose flour, plus more for dusting 1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces 1 (24 ounce) package frozen mixed vegetables (peas, carrots and corn) 1 (10 ounce) package frozen pearl onions 1 cup chopped flat-leaf parsley 1 (14 ounce) package frozen whole-wheat pie crusts, thawed 1 large egg, lightly beaten Directions 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. Print Nutrition Facts (per serving) 484 Calories 22g Fat 48g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 484 % Daily Value * Total Carbohydrate 48g 17% Dietary Fiber 8g 27% Total Sugars 11g Protein 24g 48% Total Fat 22g 28% Saturated Fat 10g 50% Cholesterol 91mg 30% Vitamin A 6466IU 129% Vitamin C 10mg 11% Folate 89mcg 22% Sodium 640mg 28% Calcium 80mg 6% Iron 2mg 13% Magnesium 45mg 11% Potassium 577mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved