Chicken in a Pot, No Pie

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Chicken Without the Crust: Fillin' Groovy

Rated: 5 stars out of 5Rate itRead users' reviews (116)

RECIPE
COMMENTS & REVIEWS(116)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Directions

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter, cut into pieces

2 starchy potatoes, skin left on and diced (recommended: Idaho)

1 medium onion, chopped

2 ribs celery with leafy green tops, finely chopped

2 carrots, peeled and diced

1 bay leaf, fresh or dried

Salt and pepper

1 teaspoon poultry seasoning

3 tablespoons all-purpose flour

1 cup dry white wine, eyeball it

5 cups chicken stock

1 1/2 pounds chicken tenders, chopped

1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces

1 cup frozen peas, a couple of handfuls

2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped

Serve with crusty whole-grain bread - a lot easier than making pastry!

Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.

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Comments & Reviews

recipe Chicken in a Pot, No Pie
Dolores Hurt, VA 10-29-2009
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What can I NOT do with this recipe?
Rated: 4 stars out of 5

I made this meal for mine at home, and it was delicious! The first time I noticed it was a little soupy, so I just went with... it and stirred in some Orzo & extra chicken broth, amazing Soup! Second time I added a cream and flour mixture, put in my casserole dish and covered with a sheet of store-bought puff pastry. The best Pot-Pie. Third time I made this I dropped in Corn-meal dumplings and it was amazing! I love the recipe!Read more
recipe Chicken in a Pot, No Pie
GAIL ORANGE, CA 09-19-2009
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Good
Rated: 4 stars out of 5

Although this was a good enough recipe, it wasn't as spectacular as I had expected based on the reviews. I reduced the amount... of liquids by using one cup of wine and only two cups of broth which matched up perfectly with the three tablespoons of flour. In place of asparagus I used fresh green beans and beyond that I followed the recipe exactly. The result was good, but I'm not sure I'd make it again.Read more
recipe Chicken in a Pot, No Pie
Sherie Bradenton, FL 05-19-2009
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The Best Meal Ever!
Rated: 5 stars out of 5

I made this the other night and my son and I ate almost all of it. I like my veggies larger so I didn't dice them so I had... to cook it a little longer. I, also, had to add flour to make it thicker. I am looking forward to the asparagus and the tarragon since I had neither of these. Absolutely, the best meal that I have ever prepared. I will have to serve it with rice the next time I prepare it so we don't eat quite as much.Read more
recipe Chicken in a Pot, No Pie
Sarah Kingsport, TN 03-29-2009
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Super healthy, quick, delicious, inexpensive... shall we say PERFECT?!
Rated: 5 stars out of 5

This recipe couldn't be better. It's delicious, inexpensive, colorful, chock full of vegetables, filling, and feeds a crowd.... I fed 5 with this pot, including a college athlete who eats 8,000 calories a day, and still had some leftovers - and everyone had seconds. For those who said this was too soupy, I let mine sit for about 30 minutes (didn't add the asparagus or peas until right before I served it) and it thickened considerably, even with the 6 cups of liquid. I also cooked the potatoes almost until they were mushy before I added the liquid, and that also thickened the soup. I highly recommend this. It's a great "inclement weather" meal. Next time I'll probably add sliced button mushrooms to the veggie mix, just because I like them, not because the soup was missing anything. The asparagus was a nice and surprising touch to this soup, and pleased even my picky eaters!Read more
recipe Chicken in a Pot, No Pie
J edmonton, AB 03-29-2009
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Yummy!
Rated: 4 stars out of 5

Luckily I read other reviewers' comments before starting to make this dish. I cut the chicken broth down to 3 1/2 cups but it... was still too soup-y. I ended up using 8 tbsp of flour in total. This was thick enough but I wanted it to really be a pot pie consistency so I combined 2 tbsp of cornstarch in 2 tbsp of cold chicken broth, and added that. I wonder if I could have used just the cornstarch slurry instead of all that flour? I couldn't find fresh tarragon, so I used about 1 tbsp dried tarragon instead. I also omitted the asparagus, as I don't find it a traditional pot pie veggie. I would recommend using two medium-sized baking potatoes, as I used two large ones and it was way too much. I did find that I needed to add more poultry seasoning than recommended, and a lot of salt and pepper. This recipe makes tons - I would say about 6 servings, not 4. (I am on day 3 of leftovers! - does anyone know if this freezes well?) I also used Pillsbury biscuits per another reviewer's recommendation, yummy.Read more
recipe Chicken in a Pot, No Pie
Rachel Battleboro, NC 03-22-2009
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Racheal u go girl
Rated: 5 stars out of 5

This was a wonderful dish. You keep suprising me. LOVE LOVE U.