Recipe courtesy of Ree Drummond
Cheesy Freezer Chicken Pot Pie
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- Level: Intermediate
- Total: 50 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 90 mg
- Sodium
- 630 mg
Ree raided the freezer for this recipe, using up lots of odds and ends. You could swap in any combination of vegetables you like, and if you don’t have chicken, you could make a veggie pot pie.
- Level: Intermediate
- Total: 50 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 90 mg
- Sodium
- 630 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Melt 4 tablespoons butter in a large skillet over medium heat. Add the flour, salt and pepper and whisk to combine. Cook, stirring often, until the mixture is bubbly and smooth, about 3 minutes. Whisking vigorously, slowly add the chicken broth. Season with the garlic and onion powders. Bring to a boil, then cook until the mixture starts to thicken, about 1 minute. Stir in the chicken, frozen vegetables, broccoli and 1/2 cup Cheddar. Stir to combine, then remove from the heat.
- Melt the remaining 2 tablespoons butter. Cut the sheet of puff pastry into six strips and lattice the puff pastry over the skillet. Brush the top with the butter and bake until golden, about 20 minutes. Sprinkle over the remaining 1 1/2 cups Cheddar and return to the oven for an additional 5 minutes.
- Let sit for 5 minutes, then sprinkle with the parsley and serve.
