Spring Vegetable Chicken Pot Pie
|Bone-in chicken breast halves||3 Pound (4 Breast Halves)|
|Low sodium chicken broth||8 Cup (128 tbs)|
|Olive oil||3 Tablespoon|
|White and pale green parts of leek||4 , halved lengthwise and sliced into half-moons|
|Carrots||4 Medium, cut into ½-inch pieces|
|Kosher salt||1 Teaspoon|
|All-purpose flour||1⁄4 Cup (4 tbs), spooned and leveled|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Frozen peas||1 1⁄2 Cup (24 tbs)|
|Fresh flat leaf parsley||1 Cup (16 tbs), chopped (Loosely Packed)|
|Chopped fresh tarragon||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Frozen puff pastry sheet||1 , thawed (From A 17 1/4-Ounce Package)|
Place the chicken and enough chicken broth to cover (adding water, if necessary) in a large pot and bring to a boil. Decrease the heat and gently simmer until the chicken is cooked through, 20 to 25 minutes. Transfer the chicken to a bowl and, when cool enough to handle, shred into pieces. Reserve 2½ cups of the broth, and refrigerate or freeze the rest of the broth for another use.
Meanwhile, heat the oven to 375°F. Heat the oil in a large pot over medium-high heat.
Add the leeks, carrots, and ½ teaspoon of the salt and cook, stirring often, until beginning to soften, 8 to 10 minutes (decrease the heat, as necessary, to prevent
scorching). Stir in the flour and cook for 1 minute. Gradually stir in the wine and 2½ cups of the reserved chicken broth and bring to a boil. Add the peas, parsley, tarragon, pepper, chicken, and the remaining ½ teaspoon salt.
Transfer to an 8-inch square (1½-quart) baking dish or 9-inch pie plate. Place the puff pastry over the top of the chicken and vegetables, letting it hang over the sides of the dish, and cut vents in the top. Place the dish on a rimmed baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes.
Tip: You can make the filling up to a day in advance, transfer it to the baking dish, and refrigerate. When ready to bake, top with the puff pastry, and then bake according to recipe instructions, adding 5 to 10 minutes to the cooking time.
Calories 836 Calories from Fat 200
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 4.5 g22.6%
Trans Fat 0.1 g
Cholesterol 197.3 mg65.8%
Sodium 1032.9 mg43%
Total Carbohydrates 57 g19.1%
Dietary Fiber 8.5 g34%
Sugars 13.7 g
Protein 97 g193.9%
Vitamin A 314.2% Vitamin C 100.3%
Calcium 26.3% Iron 60.7%
*Based on a 2000 Calorie diet