Dried herbs may be substituted for the fresh. Use 1/2 teaspoon dried thyme leaves, crushed, and 1/4 teaspoon dried oregano, crushed. Add dried herbs with the chicken broth.
(Chicken Pot Pie Stew)
295 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 72mg; sodium 557mg; potassium 593mg; carbohydrates 30g; fiber 3g; sugar 12g; protein 24g; trans fatty acid 0g; vitamin a 3887IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 1mg; folate 52mcg; vitamin b12 1mcg; calcium 202mg; iron 2mg.
Pie Crust Leaves
To Make Ahead:
Place baked leaves in an airtight container; cover. Freeze for up to 1 month. Use as soup toppers, salad toppers, or mix into your favorite snack mix.
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Better Homes & Gardens Member
Rating: 4 stars
Really enjoyed this, the little pastry leaves "make" the chicken pot pie aspect. Perfect for the first foray into Soup Season.
Obligatory "I changed the recipe" warning...
I feel like chicken pot pie recipes always need more flavour, so I added a lot more garlic, more thyme, and a smidge more oregano. Family and friends were quite pleased with the result. I also like my stews to be a bit thicker so I added a bit more flour to the evaporated milk at the end. Finally, I didn't want to put such small amounts of leftover vegetables back in the fridge so I ended up using more peas, corn, and onion than the recipe called for.
Other than the herbs, I don't think my changes affected the original recipe too much. It was a very wholesome and hearty and tasty, will definitely make this again.