Slab fruit pies are all the rage for summer parties, so why not give classic chicken potpie the same treatment and create buzz at a cool-weather gathering as well. Premade pie crusts and frozen veggies make this chicken dinner easy to prepare without sacrificing flavor.
- 5 cups unsalted chicken broth
- 2 tablespoons white miso
- 1 teaspoon ground pepper, plus more for sprinkling
- ½ teaspoon kosher salt
- 4 large sprigs thyme
- 2 bay leaves
- 1 cup whole milk
- ¾ cup all-purpose flour, plus more for dusting
- 1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 1 (24 ounce) package frozen mixed vegetables (peas, carrots and corn)
- 1 (10 ounce) package frozen pearl onions
- 1 cup chopped flat-leaf parsley
- 1 (14 ounce) package frozen whole-wheat pie crusts, thawed
- 1 large egg, lightly beaten
- Step 1
Combine broth, miso, pepper, salt, thyme and bay leaves in a large saucepan. Bring to a boil over high heat. Cook, undisturbed, until reduced to about 4 cups, about 10 minutes. Discard thyme and bay leaves.
Whisk milk and flour in a small bowl, then whisk into the broth in the pan. Bring to a boil over high heat; cook, stirring occasionally, for 1 minute. Stir in chicken. Remove from heat and let stand for 5 minutes. Stir in mixed vegetables, onions and parsley. Pour the mixture onto a large rimmed baking sheet.
Preheat oven to 425 degrees F.
Unroll pie crusts on a lightly floured work surface, placing one on top of the other. Roll out into a 14-by-19-inch rectangle. Cut into 2-by-19-inch strips using a decorative wheel or pizza cutter. Place half the strips diagonally across the chicken mixture, leaving 2-inch gaps in between. Weave in the remaining strips to form a lattice pattern. Trim excess dough from the edges and discard. Brush the top of the dough with egg. Sprinkle with pepper to taste.
Bake until the top is browned and the chicken is cooked through, 30 to 35 minutes. Let cool for 5 minutes. Cut into 8 pieces.
Serving Size: 1 piece Per Serving: 484 calories; protein 23.8g; carbohydrates 48g; dietary fiber 7.6g; sugars 10.5g; fat 22.1g; saturated fat 9.9g; cholesterol 91.3mg; vitamin a iu 6465.8IU; vitamin c 10mg; folate 88.9mcg; calcium 79.7mg; iron 2.4mg; magnesium 45.3mg; potassium 576.5mg; sodium 639.5mg. Exchanges:
3 1/2 vegetable, 3 fat, 2 starch, 1 1/2 lean protein