Chicken Potpie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Prepared with store-bought pie dough and shredded rotisserie chicken, this hearty meal can be on the table in an hour flat.
Ingredients
- 2 tbsp. unsalted butter
- 1 medium onion
- 4 medium carrots
- 2 stalk celery
- 2 clove garlic
- 1/2 tsp. salt
- 1/2 tsp. Freshly ground pepper
- 2 tbsp. all-purpose flour
- 3 tbsp. heavy cream
- 2 c. chicken broth
- 4 c. shredded cooked chicken
- 1 c. frozen peas
- 1 1/2 tbsp. Chopped fresh dill
- 1 store-bought piecrust
- 1 egg
Instructions
- Preheat oven to 400 degrees F. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
- Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.
- Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.
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