Pot pie with chicken on a bread crust
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 548, total fat 33 G., saturated fats 14 G., proteins 26 G., carbohydrates 38 G., fiber 5 G., cholesterol 112 mg, sodium 1044 mg, sugar 5 G.
Calories 548, total fat 33 G., saturated fats 14 G., proteins 26 G., carbohydrates 38 G., fiber 5 G., cholesterol 112 mg, sodium 1044 mg, sugar 5 G.
Here's one of the simplest and most delicious chicken pot pie options. Its crust is made entirely of chicken bread filling and remains crispy even when in contact with the rich, creamy filling. If you want to save a little time and effort, use store-bought filling and rotisserie chicken (no one will know).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tbsp unsalted butter, melted
- 5 cups prepared bread stuffing for poultry
- 0.5 cups lightly salted chicken broth
- 1 can (300 g) of canned cream of chicken soup
- 220 g of cream cheese at room temperature
- 3 cups cooked chicken meat, diced
- 1 cup frozen mixed vegetables, thawed
- 2 small sweet potatoes, peeled and sliced into very thin rounds
- 1/4 teaspoon coarse salt
- 1/4 tsp freshly ground black pepper
- 3 fresh sage leaves
We recommend
Recipes with similar ingredients: grilled chicken, sweet potato, sage
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Grease the bottom and sides of a 10-inch (25 cm) cast-iron skillet with 1 tablespoon of butter. Mix the bread filling with the chicken broth in a bowl, then pour it into the skillet and press it evenly into the bottom and up the sides, wetting your hands with cold water as needed to prevent sticking. Bake until the crust is dry to the touch and golden brown, 15 to 20 minutes.
- In a large bowl, combine the cream of soup and cream cheese until smooth. Add the chicken and vegetables. Spread the filling on the crust.
- Combine the sweet potato slices in a bowl with the remaining 4 tablespoons of butter. Season with salt and pepper and toss again. Arrange the slices over the chicken filling in concentric circles.
- Bake until the sweet potato slices begin to curl and brown around the edges, 45-50 minutes. Five minutes before the end of cooking, sprinkle the pot pie with sage leaves. Let it rest for 10 minutes, then slice and serve.
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