Lunch: Pastry-Topped Chicken Potpie Recipe | MyRecipes

Recipe by Julianna Grimes In Pastry-Topped Chicken Potpie, the crisp, flaky pastry topping serves as a perfect contrast to the tender chicken and veggies.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Pastry-Topped Chicken Potpie Recipe | MyRecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 tablespoon canola oil
1 1/2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 garlic clove, minced
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups unsalted chicken stock (such as Swanson)
2 cups shredded cooked chicken breast
1 cup frozen green peas, thawed
1 (3/4-ounce) package fresh poultry blend herbs
Cooking spray
1/2 package refrigerated pie dough

Instructions

Preheat oven to 425 °.
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Weigh or lightly spoon 1. 1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.
Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425 ° for 30 minutes. May be prepared in 6 (10-ounce) ramekins.

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