Speedy Chicken Potpie

Speedy Chicken Potpie
Photo by Randy Mayor


  • 3 cups fat-free, less-sodium chicken broth, divided
  • ½ teaspoon chopped fresh thyme
  • ¼ teaspoon dried rubbed sage
  • ¼ (15-ounce) package refrigerated piecrust dough
  • ¼ teaspoon black pepper
  • Cooking spray
  • 1 bay leaf
  • + 5 more ingredients
    • ¼ teaspoon salt
    • 2/3 cup frozen green peas and diced carrot blend
    • 3 tablespoons all-purpose flour
    • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
    • 2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)

1. Preheat oven to 425°. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done. 3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes;...

View full recipe at My Recipes


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