Crustless Chicken Pot Pie

posted by 4 days ago


3 Tbs. olive oil

1 small yellow onion, chopped

1 1/2 c. Imagine - Organic Vegetable Broth or Free Range Chicken Broth

1 c. dry white wine or water

1 1/2 tsp. chopped fresh thyme or tarragon leaves or 1 tsp dried thyme or tarragon

12 oz. Perdue® Short Cuts® fully cooked chicken breast

3 large Yukon gold potatoes (about 1 1/4 lb), cut into 1" cubes

2 medium carrots, sliced

1/2 lb fresh green beans or asparagus, trimmed and cut into 1" pieces

2 Tbs. freshly squeezed lemon juice

1 c. frozen peas

Coarse salt & fresh ground pepper, to taste

1 Tbs. chopped fresh parsley leaves (optional)


Heat oil in large Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add broth, wine, and thyme. Stir in potatoes and carrots, bring to a boil. Reduce heat cover and cook until potatoes are almost tender, about 20 minutes. Add chicken and green beans and cook, stirring occasionally, until vegetables are just tender, about 10 more minutes. If liquid hasn't begun to thicken, increase the heat and cook a few minutes longer, stirring to prevent vegetables from sticking. Stir in lemon juice and peas and heat through. Sprinkle with parsley, salt & pepper as desired and serve. (Serves: 4)

tags:  chicken, pot pie, chicken broth, vegetable, hain celestial
1. posted by: Cosette   3 days ago

Too bad not to have a crust on a pie. What makes this different from a stew?

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