MENU
  • Pinterest
    0
  • Print
    0
  • Save
    0
  • Facebook
    0
  • Email
    0

Family-Size Chicken Pot Pie

  • Prep 60 min
  • Total 1 hr 40 min
  • Servings 12

Ingredients

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

Steps

Hide Images
  • 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.
  • Shop for cookware, including Dutch ovens and casseroles, on pillsburystore.com.

Nutrition Information

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
% Daily Value*:
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

© 2017 ®/TM General Mills All Rights Reserved

Comment