Photo by Iain Bagwell; styling by Dan Becker; written by Amy Machnak
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.
This recipe, and others like it, can be found in the article “25 Healthy and Comforting Recipes to Make in January.”
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.
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.
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.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.