Chicken Pot Pie and a Fresh Green Salad

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My kids would eat Chicken Pot Pie every night if I’d let them. So, let’s just say I’ve made my fair share. For a long time I would tweak the recipe just a touch; until this recipe became the winner. True to it’s predecessors, the rich creamy chicken and vegetable center with flaky crust is the perfect comforting meal on a cool night. Consider doubling the recipe and freezing one for another night; you’ll be happy you did.

Chicken Pot Pie

SERVINGS : 6 COOK TIME :  PREP TIME : 

INGREDIENTS

  • 1/2 cup butter
  • 1 cup green beans, cut into 1” pieces
  • 1 cup carrots, cubed
  • 1/2 cup flour
  • 2 cups chicken stock
  • 3 cups rotisserie chicken, chopped
  • 1 1/2 cups frozen cubed hash browns with onions and peppers (or 1 medium potato, ½ an onion and ½ a bell pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon tarragon or oregano
  • 1/3 cup parsley, chopped
  • 1 sheet puff pastry (or pie crust)
  • 1 egg yolk
  • 1 tablespoon milk

DIRECTIONS

  1. Preheat oven to 375.
  2. In a large skillet, melt butter over medium heat.
  3. Add carrots and green beans. Sauté for about 3-5 minutes – or until carrots are tender.
  4. Sprinkle flour over vegetables.
  5. Cook, stirring constantly for 3 minutes.
  6. Add chicken broth and bring to a boil.
  7. Stir in chicken, frozen potatoes, salt, pepper, tarragon, and parsley. If the mixture is thick like a paste, thin it with a little more stock or water.
  8. Lightly grease the bottom of a 9” pie plate.
  9. Spoon filling into pie plate and cover with puff pastry.
  10. Press pastry lightly along edges and trim off corners.
  11. In a small bowl, combine egg yolk and milk to create a wash for the pastry crust.
  12. Brush the crust with egg wash and then cut 6-8 small holes for venting.
  13. Bake for 30-40 minutes or until crust is browned throughout.
  14. Let stand for at least 10 minutes to cool.

Fresh Side Salad

SERVINGS : 4 PEOPLE PREP TIME :  MINUTES

INGREDIENTS

  • 2 cups mixed baby greens
  • 1 cup arugula
  • 1 roma tomato, quartered
  • vinaigrette (leftover from another meal)

DIRECTIONS

  1. Toss salad ingredients with vinaigrette and serve

Nutritional Information

Serving Size 92g Calories 75 Fat 7 Sat Fat 1 Sodium 153 Carbs 3 Sugars 1 Fiber 1 Protein 1.

NOTES

KID NOTE: Kid favorite!

VEGETARIAN TIP: Omit the chicken, double the veggies, use vegetable stock.

GLUTEN MODIFICATIONS: Use a gluten free pie crust and rice flour.

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