Speedy Chicken Potpie

Speedy Chicken Potpie
You can never have too many main course recipes, so give Speedy Chicken Potpie

Instructions

1
Preheat oven to 42
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OvenOven
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
3
Add chicken to pan; sprinkle with salt. Saut 5 minutes or until browned and done.
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Whole ChickenWhole Chicken
SaltSalt
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Frying PanFrying Pan
4
While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan.
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Bay LeavesBay Leaves
Whole ChickenWhole Chicken
BrothBroth
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Sauce PanSauce Pan
5
Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken.
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Peas And CarrotsPeas And Carrots
PotatoPotato
Whole ChickenWhole Chicken
6
Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick.
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BrothBroth
All Purpose FlourAll Purpose Flour
7
Remove bay leaf. Stir in thyme, pepper, and sage.
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PepperPepper
ThymeThyme
SageSage
8
While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet.
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Pie CrustPie Crust
PotatoPotato
DoughDough
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Baking SheetBaking Sheet
9
Bake at 425 for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.
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Pie CrustPie Crust
Whole ChickenWhole Chicken
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OvenOven
DifficultyHard
Ready In45 m.
Servings4
Health Score26
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