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Family-Size Chicken Pot Pie

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  • Prep 60 min
  • Total 1 hr 40 min
  • Ingredients 14
  • Servings 12
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by Qué Rica Vida Cocina
Updated Apr 26, 2021
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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 (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • 2 tablespoons butter or margarine

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.

Expert Tips

  • tip 1
    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.

Nutrition Information

No nutrition information available for this recipe
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