Quick Chicken Potpie

Quick Chicken Potpie Recipe
Photo: Iain Bagwell; Styling: Dan Becker
Suggested by Sunset Facebook fan Melinda Velayo.

Everyone loves chicken potpie, but it takes 2 hours to make. We've traded from-scratch pie dough for homemade croutons, creating a great potpie in half the time.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 50 Minutes

Nutritional Information

Calories 671
Caloriesfromfat 65 %
Protein 27 g
Fat 49 g
Satfat 17 g
Carbohydrate 32 g
Fiber 3 g
Sodium 741 mg
Cholesterol 145 mg

Ingredients

3 tablespoons vegetable oil, divided
1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
1 cup frozen peas
1/4 cup flour
3 cups milk
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 cups cubed or shredded cooked chicken
2 teaspoons chopped fresh tarragon leaves
4 cups cubed sourdough bread
3 tablespoons melted butter
4 ounces shredded emmenthal cheese

Preparation

1. Preheat oven to 375°. Heat 2 tbsp. oil in a 4-qt. pot over medium heat. Add carrot, onion, and celery and cook, stirring often, until softened, about 5 minutes. Transfer mixture to a bowl and add peas; set aside.

2. Add remaining 1 tbsp. oil to pot. Add flour and whisk until dry and crumbly, about 30 seconds. Pour in milk 1/4 cup at a time, whisking well after each addition until smooth and creamy (mixture will be paste-like at first). Add reserved vegetables, salt, pepper, and chicken to milk mixture, stirring gently to combine. Spoon mixture into a large gratin dish (about 2 1/2 qts.) or ovenproof frying pan. Sprinkle with tarragon.

3. Mix bread and butter together in a large bowl, tossing well to coat. Top chicken mixture with bread. Sprinkle with cheese. Bake until browned and starting to bubble around the sides, 20 to 25 minutes.

Note: Nutritional analysis is per 1 1/2-cup serving.

Note:

Melinda Velayo,

March 2011
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