Rating: 4.5 stars
3 Ratings
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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


Read the full recipe after the video.

Recipe Summary

45 mins
1 hr 30 mins


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

1 piece
484 calories; protein 23.8g; carbohydrates 48g; dietary fiber 7.6g; sugars 10.5g; fat 22.1g; saturated fat 9.9g; cholesterol 91.3mg; vitamin a iu 6465.8IU; vitamin c 10mg; folate 88.9mcg; calcium 79.7mg; iron 2.4mg; magnesium 45.3mg; potassium 576.5mg; sodium 639.5mg.

3 1/2 vegetable, 3 fat, 2 starch, 1 1/2 lean protein