Normandy Chicken Pot Pie

Normandy Chicken Pot Pie

Rated:
Recipe Rating: 3.34642
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.
Ingredients: 
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 3 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 2 cups chicken broth
  • 1 package Normandy blend vegetables
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 (14-ounce) package puff pastry, barely thawed, unfolded and refrigerated
  • 1 egg, lightly beaten
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method: 
Preheat the oven to 400°F. In a shallow dish, combine flour, salt and pepper. Dredge chicken in flour mixture, turning to coat. Heat the oil in a large skillet over medium-high heat. Add chicken, working in batches if needed, and cook until browned on all sides, about 4 minutes. Return all chicken to pan and stir in remaining flour mixture. Add broth, vegetables, parsley and thyme. Simmer until thickened, about 10 minutes. Remove from heat and 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 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 until golden brown, 15 to 20 minutes.
Nutritional Info: 
Per Serving: 530 calories (240 from fat), 26g total fat, 6g saturated fat, 145mg cholesterol, 860mg sodium, 38g carbohydrates, (4 g 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.