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Savory Chicken Pot Pie (International) — Recipe | Foodgeist

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Savory Chicken Pot Pie

🍰dessert·Internationalhard

Savory Chicken Pot Pie

Name: Savory Chicken Pot Pie
Cuisine: International
Ingredients: 1 small sweet potato; 12 PILGRIM'S PRIDE Boneless, Skinless Chicken Thighs, cut into bite-size pieces; 1/2 teaspoon seasoned salt; 1/3 cup chopped onion; 1 teaspoon vegetable oil; 1/4 cup butter; 1/3 cup all-purpose flour; 3 cups chicken broth; 1 (10 3/4-oz.) can condensed cream of mushroom soup; 1 (16-oz.) package frozen peas and carrots, thawed; 1 tablespoon fresh lemon juice; 1/2 teaspoon freshly ground pepper; 1/2 (15-oz.) package refrigerated piecrust

Ingredients

1 small sweet potato

12 PILGRIM'S PRIDE Boneless, Skinless Chicken Thighs, cut into bite-size pieces

1/2 teaspoon seasoned salt

1/3 cup chopped onion

1 teaspoon vegetable oil

1/4 cup butter

1/3 cup all-purpose flour

3 cups chicken broth

1 (10 3/4-oz.) can condensed cream of mushroom soup

1 (16-oz.) package frozen peas and carrots, thawed

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground pepper

1/2 (15-oz.) package refrigerated piecrust

Method

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1.
Pierce sweet potato several times with a fork. Place in microwave oven, and cover with a damp paper towel. Microwave at HIGH 3 minutes or until done. Let stand 5 minutes; peel and dice. Set aside. Sprinkle chicken evenly with seasoned salt. Saute chicken and onion in hot oil in a Dutch oven over medium-high heat 5 to 8 minutes or until done. Remove chicken and onion. Melt butter in Dutch oven over medium-high heat; whisk in flour, chicken broth, and soup. Reduce heat to medium-low, and cook, stirring occasionally, 3 to 4 minutes or until thickened. Stir in cooked chicken and onion, sweet potato, peas and carrots, lemon juice, and pepper. Cook, stirring often, 5 minutes or until thoroughly heated. Spoon chicken mixture into a lightly greased 13- x 9-inch baking dish. Roll piecrust into 13- x 9-inch rectangle; fit over chicken mixture in baking dish. Cut several slits in top of crust for steam to escape. Bake at 400° for 30 to 35 minutes or until crust is golden brown and filling is thoroughly heated. Let stand 10 minutes before serving.