Skillet Chicken Potpie

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A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best.

Prep Time:
35 mins
Additional Time:
25 mins
Total Time:
1 hrs
Servings:
6
Yield:
1 potpie
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Ingredients

  • 1 ½ cups low-sodium chicken broth, divided

  • 2 tablespoons all-purpose flour

  • 1 tablespoon olive oil

  • 1 (8 ounce) package sliced cremini mushrooms

  • 1 cup chopped onion

  • 6 cloves garlic, minced

  • 1 ½ cups frozen carrots and peas (7 oz.)

  • 1 tablespoon chopped fresh sage

  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 1 pound shredded cooked chicken (about 3 cups; see Tip)

  • 1 (7 to 8 ounce) prepared pie crust, thawed if frozen

  • 1 egg white, lightly beaten

Directions

  1. Preheat oven to 425 degrees F.

  2. Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.

  3. Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.

  4. Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.

  5. Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.

  6. Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.

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Tips

Tip: To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe--it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.

Equipment: 10-inch nonstick oven-safe skillet

Nutrition Facts (per serving)

336 Calories
13g Fat
26g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 336
% Daily Value *
Total Carbohydrate 26g 9%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 29g 59%
Total Fat 13g 16%
Saturated Fat 4g 18%
Cholesterol 64mg 21%
Vitamin A 3368IU 67%
Vitamin C 8mg 8%
Folate 68mcg 17%
Sodium 426mg 19%
Calcium 50mg 4%
Iron 3mg 14%
Magnesium 42mg 10%
Potassium 528mg 11%

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.

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