Harvest Time Chicken Pot Pie Recipe

Name: Harvest Time Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes; 1 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons olive oil, divided; 2 cups peeled and chopped turnip; 1 cup chopped onion; 1 cup peeled and chopped carrot; 1 cup chopped celery; 1/3 cup unbleached all-purpose flour; 2 garlic cloves, minced; 2 cups chicken broth; 1 1/2 cups half-and-half; 5 ounces Swiss chard, tough stems removed and leaves chopped (4 cups loosely packed); 1/2 teaspoon dried thyme; 1 tablespoon fresh lemon juice; 1/2 (17.3-ounce) package frozen puff pastry, thawed; 1 large egg, lightly beaten

Servings: persons

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
2 cups peeled and chopped turnip
1 cup chopped onion
1 cup peeled and chopped carrot
1 cup chopped celery
1/3 cup unbleached all-purpose flour
2 garlic cloves, minced
2 cups chicken broth
1 1/2 cups half-and-half
5 ounces Swiss chard, tough stems removed and leaves chopped (4 cups loosely packed)
1/2 teaspoon dried thyme
1 tablespoon fresh lemon juice
1/2 (17.3-ounce) package frozen puff pastry, thawed
1 large egg, lightly beaten

1
Preheat oven to 400u00b0. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2
Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Add chicken and cook, stirring often, 8 minutes or until well browned. Transfer chicken to a plate.
3
Add remaining 1 tablespoon oil to skillet. Add turnip and next 3 ingredients; cook, stirring often, 10 minutes or until softened. Add flour and garlic and cook, stirring constantly, 1 minute. Gradually whisk in broth and half-and-half and cook, whisking constantly, until mixture comes to a boil. Reduce heat to low, and simmer.
4
Stir in chicken, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Stir in Swiss chard and thyme, and simmer 5 more minutes or until vegetables are tender. Remove from heat, and stir in lemon juice.
5
Spoon vegetable mixture into a lightly greased 9-inch square baking dish. Place puff pastry over filling, tucking edges of pastry into dish, if necessary. Cut several slits in pastry to vent steam; brush top of pastry with egg.
6
Place baking dish on a baking sheet. Bake 20 minutes or until pastry is golden.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes, 1 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, divided, 2 tablespoons olive oil, divided, and more.

Yes, Harvest Time Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Time Chicken Pot Pie

How did you like this recipe?

Frequently Asked Questions