Ingredients
- 2 teaspoons olive or vegetable oil
- 1 cup chopped onion
- 4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups
- 2 tablespoons all-purpose flour
- Pinch dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 medium red potatoes, cut into 1-inch cubes
- 1 (14 1/2-ounce) can crushed tomatoes
- 1 cup reduced-sodium chicken broth
- 1/4 cup dry white wine
- 1 teaspoon Dijon mustard
- 1/2 cup frozen corn kernels
- 1 (9-inch) refrigerated pie crust
- 1 egg, lightly beaten
Directions
Preheat oven to 425 degrees F.
Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake for about 8 to 10 minutes, until crust is golden.
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By reagen112899_12...
Ashville, 75
on October 22, 2010
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I'm going to try this recipe this weekend, craving some comfort food and a homemade chicken pot pie sounds delicious! :
By mzzbev_7120952
Lynchburg, VA
on November 15, 2009
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This was a hit for my family. I enjoyed it too but wasn't crazy about the tomatoes, probably because I'm so used to eating chicken pot pies from Banquet that don't contain tomatoes. I also added an extra pie crust for the bottom and placed it in the casserole dish before I added everything else. My hubby LOOOOVED it and that's all that matters. Thanks Robin!!
By mssongbird28_11...
Wilmington, NC
on June 14, 2009
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Like Susan from Pembroke said, I wish I'd read the comments also about pre-cooking the veggies. And I wished I'd read over the directions slowly instead of quickly.
Preparation time was WAY longer than 30 minutes. It took that long just to prepare the potatoes. When I went to use the 9-inch pie crust, the directions were confusing to me. I was trying to picture how to place the mixture into a "casserole dish" and turn the pie crust upside down on top of that and seal tight, poking holes "to release steam". Was this supposed to be a 9 inch round casserole dish? Since all the refrigerated pie crusts I've ever purchased came attached to a pie plate, I just couldn't figure out the logistics of this.
I would not call this an "easy" recipe. Certainly not a quick "30 minute" recipe!
Read all 23 reviews