This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.
Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.
Heat a large Dutch oven over medium-high heat.
Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Add 1 tablespoon oil to pan; swirl to coat.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add half of chicken to pan; cook 3 minutes or until lightly browned.
Remove chicken from pan.
Repeat procedure with remaining chicken.
Add remaining 1 tablespoon oil to pan.
Add carrot and green beans; cook 3 minutes, stirring occasionally.
Combine stock and flour in a bowl, stirring with a whisk.
Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits.
Cook 3 minutes or until slightly thickened.
Stir in chicken, peas and parsley.
Spoon chicken mixture into prepared pan.
Roll dough to an oval large enough to cover the baking dish.
Lay dough over filling.
Fold edges under, and crimp, if desired.
Bake at 425F for 25 minutes or until browned and bubbly.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
