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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You really can get this chicken potpie on the table in 20 minutes. Strips of pastry are a quick stand-in for the traditional crust on top. Ingredients:
cooking spray |
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces |
1/4 teaspoon salt |
3 cups fat-free, less-sodium chicken broth, divided |
1 bay leaf |
2 cups refrigerated diced potatoes with onion (such as simply potatoes) |
2/3 cup frozen green peas and diced carrot blend |
3 tablespoons all-purpose flour |
1/2 teaspoon chopped fresh thyme |
1/4 teaspoon black pepper |
1/4 teaspoon dried rubbed sage |
1/4 (15-ounce) package refrigerated piecrust dough |
Directions:
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.
3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.
4. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.
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