SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken Pot Pie

Makes: 8 servings
Prep 25 mins Bake 400° 10 mins
Chicken Pot Pies
Ingredients
  • 1 17.3 ounce package  (2 sheets) frozen puff pastry sheets, thawed
  •  Nonstick cooking spray
  • 2  pounds  skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
  • 1  cup  chopped onion (1 large)
  • 1  cup  chopped celery (2 stalks)
  • 1  cup  chopped carrots (2 medium)
  • 2  cloves  garlic, minced
  • 2/3  cup  all-purpose flour
  • 1/2  cup  half-and-half, light cream, or whole milk
  • 3  cups  regular or reduced-sodium chicken broth
  • 1  bay leaf
  • 1/4 - 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/2  cup  frozen baby or regular peas
Directions

1. Preheat oven to 400 degrees F. On a lightly floured surface, roll each pastry sheet to a 10-inch square; cut each into four 5-inch squares. Set aside.

2. Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken; cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.

3. Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.

4. Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.

Nutrition Facts (Chicken Pot Pies)
  • Servings Per Recipe 8,
  • cal. (kcal) 492,
  • Fat, total (g) 26,
  • chol. (mg) 99,
  • sat. fat (g) 2,
  • carb. (g) 36,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 28,
  • vit. A (IU) 2672,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 633,
  • Potassium (mg) 348,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe