Normandy Chicken Pot Pie

Normandy Chicken Pot Pie

Serves 4

Everyone's favorite comfort food gets a lift with a flaked puff pastry crust. Serve with a dessert of ripe pears and blue cheese.

  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 3 tablespoons flour, seasoned with salt and pepper
  • 2 tablespoons canola oil
  • 2 cups chicken broth
  • 1 (-ounce) package Normandy blend vegetables
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried thyme
  • 1/2 (14-ounce) package puff pastry, barely thawed, unfolded and refrigerated
  • 1 egg, lightly beaten
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Preheat oven to 400°F. Dust chicken with flour. Heat large skillet with oil over medium high. In batches, brown chicken 3—4 minutes. Return all chicken to pan and stir in remaining flour. Add broth, vegetables, parsley and thyme. Simmer 10 minutes. Set aside. Working quickly to keep pastry cold, use one large or 4 small (about 2-cup capacity) ovenproof dishes to trace and cut circle(s) with a sharp knife. Cut a small hole in center for steam vent. Fill dishes with chicken mixture. Top with pastry and brush with egg. Bake 15—20 minutes until golden brown.

Nutritional Info: 
Per Serving:530 calories (240 from fat), 26g total fat, 6g saturated fat, 145mg cholesterol, 860mg sodium, 38g carbohydrate (4g dietary fiber, 1g sugar), 31g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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