| More

Blue-Ribbon Chicken Potpie

Provided by Woman's Day

  • Saved by 6 people
  • Shared 1 Times
  • Prep: 15 mins
  • Cook:
  • Ready in: 1 hr.
  • Serves:

Ingredients

  • packa directions
  • 1 cup chicken broth
  • 3 medium carrots, thinly sliced
  • 8 ounces green beans, cut in 1-inch pieces
  • 2 tablespoons butter or margarine
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 1/2 teaspoons coarsely chopped fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups bite-size pieces cooked chicken
  • 1 egg, slightly beaten
| More

Cooking Instructions

Have ready a deep 2-quart soufflé dish or other round casserole about 7 inches across the top and 3 inches deep. Using dish as a guide, trim pastry with kitchen scissors into a circle, leaving a 1-inch border. Discard trimmings. Refrigerate pastry on a large plate or cookie sheet until firm.

In a large saucepan bring broth to a simmer. Add carrots and green beans, cover and cook over medium heat just until tender, about 5 minutes. Drain, reserving vegetables and broth in separate bowls.

Return saucepan to medium heat. Add butter, and when melted, add onion. Cook, stirring occasionally, 3 to 5 minutes until soft. Stir in flour and cook 2 minutes. Gradually whisk in reserved broth, then half-and-half, thyme, salt and pepper. Cook, stirring often, until thick and hot, about 5 minutes. Remove from heat; stir in chicken and cooked vegetables.

Heat oven to 375°F.

Scrape chicken mixture into soufflé dish, cover with foil and bake 30 minutes or until warm throughout. Brush 1 inch border of pastry circle with beaten egg. Invert carefully over hot casserole. Gently press edge of pastry to dish until it sticks, then brush all over with more egg. Cut 2 vents in middle of pastry for steam to escape. Bake 20 to 25 minutes until puffed and browned. Let cool slightly before serving.

Tip: Can be prepared through Step 2, cooled, covered and refrigerated up to 24 hours ahead.

Nutritional Information per Serving

Calories 430  Fat 25g  Saturated fat 0  Cholesterol 123mg  
Sodium 557mg  Carbohydrate 24g  Fiber 0  

Recipe Categories

AOL Users:

Use your AOL screen name to sign in and begin adding your own tags

Sign in Now

New Users:

Don't have a screen name yet?

Register here and you'll soon be on your way to tagging recipes.

Register

Recipe Location

This recipe has been added to the following public cookbooks:
billys notable cooking

close

Try out our new Grocery List!

Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.

Rate & Review This Recipe

AOL Users:

Use your AOL screen name to sign in and add your own rating and review.

Sign In Now

New Users:

Don't have a screen name yet? Register here and you'll soon be on your way to rating & reviewing recipes.

Register

ADVERTISEMENT

More Recipes By Woman's Day

  1. spaghetti and meatballs
  2. sublime apple crumb pie
  3. frozen yogurt pops
  4. toasted pecan snowballs
  5. cranberry pork roast

Dinner Tonight

roasted turkey with pan gravyCampbell's

Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.

    ADVERTISEMENT

    Browse Recipes

    Get Organized

    Have a bunch of recipes ready to be filled into a cookbook?
    Create a Cookbook

    Highest Rated Recipes

    1. crab cakes with homemade tartar sauce
    2. steak marinate in dr.pepper
    3. sweet tea fried chicken
    4. dad's meatloaf and tomato relish
    5. blueberry pancakes with blueberry compote

    Also on AOL