Chicken and Artichoke Pot Pie
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Chicken and Artichoke Pot Pie

Chicken and Artichoke Pot Pie

Serves 6 | Prep/Cook Time:
  • Calories 660
  • Protein 37g
  • Sodium 1850mg
  • Sat.Fat 14g
  • Sugar 4g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 660
% Daily Value*
Total Fat 44g %
Saturated Fat 14g %
Cholesterol 140g %
Sodium 1850mg %
Total Carbs 27g %
Dietary Fiber 3g %
Sugars 4g
Protein 37g
Vitamin A 45%
Vitamin C 10%
Calcium 8%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

4 cups cooked PERDUE® HARVESTLAND® Fresh Boneless Skinless Chicken Breast, Thin sliced
4 tablespoons butter, divided
3 tablespoons flour
3 cups chicken broth, warmed
1/4 cup dry white wine
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 cup mushrooms
1/2 cup red onion, chopped
1/2 cup carrots, chopped
2 cans artichoke hearts (14 oz each), drained and quartered
3 tablespoons tarragon, chopped
1 pkg. puff pastry dough
1 Preheat oven to 375°F. Coat 2-quart ovenproof dish with cooking spray.
2 In large saucepan, melt 3 tablespoons butter oven medium-high heat. Remove pan from heat; stir in flour. Return to heat and continue to cook until the mixture becomes lightly browned, about 3 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
3 While sauce is cooking, melt remaining tablespoon of butter in large skillet. Add mushrooms, onion and carrots and cook for about 10 minutes over medium-low heat, until lightly browned. Add chicken meat; cook 2 minutes. Add artichoke heats; stir together well. Pour in thickened broth sauce; bring to a simmer and cook 10 minutes. Stir in tarragon. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
4 Pour chicken mixture into prepared dish. Place pastry dough over top; trim ends to fit sides of dish. With knife, lightly score pattern on top. Bake in preheated oven 30 minutes or until top is golden brown. Cool slightly before serving.
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