Falling for Pot Pie
It's September, which typically means pumpkins and apples. But September is also National Chicken Month and September 23 is Pot Pie Day (as designated by the pot pie and frozen food company Marie Callender's). We just couldn't refrain from celebrating — especially when we remembered one of our all-time favorites, Chicken Pot Pie. This recipe includes a couple of short cuts, refrigerated pie dough and chopped cooked chicken (a rotisserie chicken works just great). Making it will take a bit more time than popping a frozen one in the oven, but we figured Marie wouldn't mind, just this once.
Chicken Pot Pie
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Ingredients
| 4 | tablespoons butter |
| 1/2 | cup diced onion |
| 1/2 | cup diced celery |
| 1 | (8-ounce) package sliced mushrooms (about 3 cups) |
| 1/3 | cup all-purpose flour |
| 1 | (14 1/2-ounce) can lower-sodium chicken broth |
| 1 1/4 | cups 2 percent low-fat milk |
| 1/3 | cup chopped fresh parsley |
| 1/4 | teaspoon dried thyme |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon coarse ground black pepper |
| 1 | cup frozen peas |
| 3 | cups (1 pound) cooked chopped chicken |
| 1/2 | (15-ounce) package refrigerated pie dough |
| 1 | egg yolk |
| 1 | tablespoon water |
Instructions
| 1. | Preheat the oven to 375F. In a large nonstick skillet, melt butter over medium-high heat. Add onion, celery and mushrooms; sauté 6 minutes. Sprinkle with flour; cook and stir 1 minute. Add broth and milk; increase heat, cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. |
| 2. | Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken. Spoon into 13-by-9-by-2-inch baking dish or shallow 3-quart casserole dish. |
| 3. | On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish. Place over top of filling; fold edges under to make a hem, and press down with fork. Cut vents on top and brush with glaze. Bake 40 minutes or until golden brown. Serves 8. |
Nutritional Information
Per serving: 351 calories, 18g fat, 22g prot., 25g carbs., 2g fiber, 361mg sodium.
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