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Family-Size Chicken Pot Pie

  • Prep 60 min
  • Total 1 hr 40 min
  • Ingredients 14
  • Servings 12

Ingredients

1 1/2
lb boneless skinless chicken breasts or thighs
12
oz baby red potatoes, quartered (about 2 cups)
8
oz ready-to-eat baby-cut carrots (about 2 cups)
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
lb fresh asparagus spears, trimmed, cut into 2-inch pieces
6
tablespoons butter or margarine
1
cup chopped onion (1 large)
6
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon seasoned salt
1 1/2
cups whipping cream
1
tablespoon finely chopped fresh rosemary leaves
1
package (8 oz) sliced fresh mushrooms (3 cups)
1
can (8 oz) Pillsbury™ refrigerated garlic breadsticks
2
tablespoons butter or margarine
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
12g
62%
Trans Fat
1 1/2g
Cholesterol
90mg
30%
Sodium
640mg
27%
Potassium
540mg
15%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
11%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.

Shop for cookware, including Dutch ovens and casseroles, on pillsburystore.com.

Directions

  • 1 Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. In 5- to 6-quart Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium-high heat. Cover; simmer 18 minutes.
  • 2 Add asparagus; cook 2 minutes longer. Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain. Check doneness of chicken; if juice of chicken is clear when center of thickest part is cut, remove to cutting board. Measure out and reserve 2 cups broth for sauce; discard any remaining broth. Return vegetables to Dutch oven; cover. When chicken is cool enough to handle, tear into large shreds. Place chicken in Dutch oven.
  • 3 In 3-quart saucepan, melt 6 tablespoons butter over medium heat. Add onion; cook 2 minutes. Using wire whisk, stir in flour and seasoned salt. Cook about 1 minute, stirring constantly, until flour bubbles. Do not let flour turn brown.
  • 4 Gradually stir 2 cups reserved chicken broth into flour mixture; heat to boiling. Boil and stir 1 minute. Reduce heat to low. Stir in whipping cream; cook 4 to 5 minutes, stirring constantly, until thickened. Stir in rosemary. Pour sauce over vegetables and chicken. Spread in baking dish; sprinkle with mushrooms.
  • 5 Separate breadstick dough into 8 strips. Twist and place 3 strips of dough lengthwise over mixture in baking dish. To create lattice pattern, fold each of the remaining 5 dough strips in half, twist and gently stretch; place crosswise over strips in dish. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 5 seconds or until melted. Lightly brush butter over strips.
  • 6 Bake 30 to 40 minutes or until bubbly around edges. If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.

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