Chicken and Artichoke Pot Pie
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Chicken and Artichoke Pot Pie

Chicken and Artichoke Pot Pie

Serves 6 | Prep/Cook Time: 1 Hr 10 Min
  • 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.
Rated NaN/5 based on 0 customer reviews
Delicious chicken, artichoke, mushrooms, onions and carrots in a flakey crust. Serves 6

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