Unusual recipes

Family-Size Chicken Pot Pie

Family-Size Chicken Pot Pie


Make with

Progresso Broth

1 1/2

lb boneless skinless chicken breasts or thighs

12

oz baby red potatoes, quartered (about 2 cups)

8

oz ready-to-eat baby-cut carrots (about 2 cups)

3 1/2

cups Progresso™ chicken broth (from 32-oz carton)

1

lb fresh asparagus spears, trimmed, cut into 2-inch pieces

6

tablespoons butter or margarine

1

cup chopped onion (1 large)

6

tablespoons Gold Medal™ all-purpose flour

1/2

teaspoon seasoned salt

1 1/2

cups whipping cream

1

tablespoon finely chopped fresh rosemary leaves

1

package (8 oz) sliced fresh mushrooms (3 cups)

1

can (8 oz) Pillsbury™ refrigerated garlic breadsticks

2

tablespoons butter or margarine

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  • 1

    Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. In 5- to 6-quart Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium-high heat. Cover; simmer 18 minutes.

  • 2

    Add asparagus; cook 2 minutes longer. Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain. Check doneness of chicken; if juice of chicken is clear when center of thickest part is cut, remove to cutting board. Measure out and reserve 2 cups broth for sauce; discard any remaining broth. Return vegetables to Dutch oven; cover. When chicken is cool enough to handle, tear into large shreds. Place chicken in Dutch oven.

  • 3

    In 3-quart saucepan, melt 6 tablespoons butter over medium heat. Add onion; cook 2 minutes. Using wire whisk, stir in flour and seasoned salt. Cook about 1 minute, stirring constantly, until flour bubbles. Do not let flour turn brown.

  • 4

    Gradually stir 2 cups reserved chicken broth into flour mixture; heat to boiling. Boil and stir 1 minute. Reduce heat to low. Stir in whipping cream; cook 4 to 5 minutes, stirring constantly, until thickened. Stir in rosemary. Pour sauce over vegetables and chicken. Spread in baking dish; sprinkle with mushrooms.

  • 5

    Separate breadstick dough into 8 strips. Twist and place 3 strips of dough lengthwise over mixture in baking dish. To create lattice pattern, fold each of the remaining 5 dough strips in half, twist and gently stretch; place crosswise over strips in dish. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 5 seconds or until melted. Lightly brush butter over strips.

  • 6

    Bake 30 to 40 minutes or until bubbly around edges. If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.

Expert Tips

  • Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
12g
62%
Trans Fat
1 1/2g
Cholesterol
90mg
30%
Sodium
640mg
27%
Potassium
540mg
15%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
11%
Sugars
5g
Protein
18g
Vitamin A
80%
80%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
15%
Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

  • 2012 © and ®/™ of General Mills

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