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Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Active Time:35 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hrServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray2tablespoonsolive oil, divided1 ½poundsskinless, boneless chicken breast halves, cut into 1-inch pieces½teaspoonkosher salt, divided½teaspoonfreshly ground black pepper, divided12ouncesassorted mushrooms, such as shiitake and button, sliced1cupthinly sliced onion1tablespoonchopped fresh thyme2garlic cloves, minced1cupfinely chopped carrot8ouncesgreen beans, trimmed and cut into 1-inch pieces2cupsunsalted chicken stock (such as Swanson)1.1ouncesall-purpose flour (about 1/4 cup)1cupfrozen green peas2tablespoonschopped fresh flat-leaf parsley½(14.1-ounce) package refrigerated pie dough
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
2tablespoonsolive oil, divided
1 ½poundsskinless, boneless chicken breast halves, cut into 1-inch pieces
½teaspoonkosher salt, divided
½teaspoonfreshly ground black pepper, divided
12ouncesassorted mushrooms, such as shiitake and button, sliced
1cupthinly sliced onion
1tablespoonchopped fresh thyme
2garlic cloves, minced
1cupfinely chopped carrot
8ouncesgreen beans, trimmed and cut into 1-inch pieces
2cupsunsalted chicken stock (such as Swanson)
1.1ouncesall-purpose flour (about 1/4 cup)
1cupfrozen green peas
2tablespoonschopped fresh flat-leaf parsley
½(14.1-ounce) package refrigerated pie dough
DirectionsPreheat oven to 425°F. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.Heat a large Dutch oven over medium-high heat. 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 mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. 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 425°F for 25 minutes or until browned and bubbly.Originally appeared: Cooking Light
Directions
Preheat oven to 425°F. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.Heat a large Dutch oven over medium-high heat. 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 mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. 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 425°F for 25 minutes or until browned and bubbly.
Preheat oven to 425°F. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.
Heat a large Dutch oven over medium-high heat. 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 mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. 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 425°F for 25 minutes or until browned and bubbly.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)394Calories17gFat31gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
