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You are here: Home / Archives for dinner

dinner

Chicken Pot Pie on a Slab

February 6, 2019 By Natalie Scibetta Leave a Comment

Print Recipe

Chicken Pot Pie on a Slab

Adapted from Eating Well: http://www.eatingwell.com/recipe/269821/slab-chicken-potpie/
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Course
Servings: 8

Ingredients

  • 5 cups unsalted chicken broth
  • 2 tbsp white miso paste
  • 2 bay leaves
  • 1 cup 2% milk
  • 3/4 cup all-purpose flour, unbleached
  • 1 1/4 lbs boneless, skinless, chicken thighs, trimmed and cut into bite-size pieces
  • 1 24-oz package of frozen vegetables (peas, carrots, corn)
  • 1 cup chopped flat-leaf parsley
  • 1 pkg whole wheat pizza dough
  • 1 egg white
  • 1 handful baby spinach
  • 1 cup sauteed baby bella mushrooms

Instructions

  • Preheat oven to 425°F.
  • Combine broth, miso, bay leaves in a large saucepan. Bring to a boil over high heat. Cook, undisturbed, until reduced to about 4 cups, about 10 minutes. Discard bay leaves.
  • Whisk milk and flour in a small bowl, then whisk into the broth in the pan. Bring to a boil over high heat; cook, stirring occasionally, for 1 minute. Stir in chicken. Remove from heat and let stand for 5 minutes. Stir in mixed vegetables, mushrooms and parsley. Line the bottom of the dish with baby spinach, then pour the mixture onto a large rimmed baking sheet.
  • Spread out pizza dough like you would make a pizza.  Cut your strips as you would like to cover the dish.  I used a fancy pizza cutter.  Brush the top of the dough with egg white. 
  • Bake until the top is browned and the chicken is cooked through, 30 minutes. Let cool for 5 minutes. Cut to serve.

Notes

I would use a 9 x 13 casserole dish next time, as using a cookie sheet was not deep enough.  If you use a cookie sheet, make sure you place something long enough in the oven below it to catch the drippings if it overflows while cooking.

Filed Under: Dinner, Recipes Tagged With: dinner

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