HomeRecipesChicken Stew Pot Pies
Chicken Stew Pot Pies
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Ingredients
12 pkg (14 oz/397 g)
frozen puff pastry, thawed
1
egg
, to taste
package (one or another):
3 Onion Dip Mix3 Onion Dip Mix
Minced GarlicMinced Garlic
2 12 cups
water, divided
1
large potato, Russet or Yukon Gold
2
carrots
2
stalks celery
1 tbsp
oil
1 lb (450 g)
boneless, skinless chicken breasts
12
lemon
1 cup
frozen peas

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 425° F.  
  2. Roll out puff pastry until flattened into a 6" square. Cut into six pieces; cut small slits with the tip of a small knife. Place pastry pieces on 14 Sheet Pan lined with 14 Sheet Pan Liner.
  3. In a small bowl, whisk egg. Brush over pastry. Bake until slightly puffed and golden brown, about 15 min. Sprinkle with dip mix once cooked.  
  4. Meanwhile, in a bowl, combine seasoning with 2 cups water. Set aside.  
  5. Peel and cube potato. Dice carrots and celery. In Multipurpose Steamer combine potatoes, carrots, and celery with 12 cup water. Cover and microwave on high for 8 min or until veggies are tender.  
  6. Meanwhile, heat oil in large sauté pan. Cube chicken. Add chicken to pan; stir-fry until golden and cooked through, about 4–5 min. Finely grate 1 tsp lemon peel.
  7. Stir in reserved seasoning mixture, cooked veggies (including any liquid in the steamer), and lemon peel to pan. Bring a boil, then stir in frozen peas. Cook until warmed through, 1 more min.   
  8. Serve stew in bowls and top with pastry.  
Tips

 Puff pastry thaws best overnight in the fridge; roll it out when it is still cold to the touch.

Make it vegetarian: Swap chicken with 2 cans (14 oz/398 ml each) lentils, drained and rinsed.


Perfectly Balance Your Plate

Serve with 1 cup sliced veggies.  

Nutritional Information

Per serving: Calories 430, Fat 19 g (Saturated 5 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 39 g (Fiber 4 g, Sugars 5 g), Protein 26 g.

Chicken Stew Pot Pies
20 min
6 servings
$2.40/serving
What you'll need
BEST SELLER
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HomeRecipesChicken Stew Pot Pies
Chicken Stew Pot Pies
Chicken Stew Pot Pies
Share it!

Ingredients
12 pkg (14 oz/397 g)
frozen puff pastry, thawed
1
egg
, to taste
package (one or another):
3 Onion Dip Mix3 Onion Dip Mix
Minced GarlicMinced Garlic
2 12 cups
water, divided
1
large potato, Russet or Yukon Gold
2
carrots
2
stalks celery
1 tbsp
oil
1 lb (450 g)
boneless, skinless chicken breasts
12
lemon
1 cup
frozen peas
20 min
6 servings
$2.40/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 425° F.  
  2. Roll out puff pastry until flattened into a 6" square. Cut into six pieces; cut small slits with the tip of a small knife. Place pastry pieces on 14 Sheet Pan lined with 14 Sheet Pan Liner.
  3. In a small bowl, whisk egg. Brush over pastry. Bake until slightly puffed and golden brown, about 15 min. Sprinkle with dip mix once cooked.  
  4. Meanwhile, in a bowl, combine seasoning with 2 cups water. Set aside.  
  5. Peel and cube potato. Dice carrots and celery. In Multipurpose Steamer combine potatoes, carrots, and celery with 12 cup water. Cover and microwave on high for 8 min or until veggies are tender.  
  6. Meanwhile, heat oil in large sauté pan. Cube chicken. Add chicken to pan; stir-fry until golden and cooked through, about 4–5 min. Finely grate 1 tsp lemon peel.
  7. Stir in reserved seasoning mixture, cooked veggies (including any liquid in the steamer), and lemon peel to pan. Bring a boil, then stir in frozen peas. Cook until warmed through, 1 more min.   
  8. Serve stew in bowls and top with pastry.  
What you'll need
BEST SELLER
3 Onion Dip Mix3 Onion Dip Mix
3 Onion Dip Mix
487 Reviews
$8.99
Minced GarlicMinced Garlic
Minced Garlic
100 Reviews
$7.95
BEST SELLER
Home-Style Chicken Stew Seasoning (Pack of 3) Home-Style Chicken Stew Seasoning (Pack of 3)
Home-Style Chicken Stew Seasoning
(Pack of 3)
88 Reviews
$12.95
1/4 Sheet Pan Liner (Set of 2)1/4 Sheet Pan Liner (Set of 2)
1/4 Sheet Pan Liner
(Set of 2)
31 Reviews
$22.00
1/4 Sheet Pan (Set of 2)1/4 Sheet Pan (Set of 2)
1/4 Sheet Pan
(Set of 2)
25 Reviews
$25.00
Multipurpose SteamerMultipurpose Steamer
Multipurpose Steamer
66 Reviews
$58.00
Tips

 Puff pastry thaws best overnight in the fridge; roll it out when it is still cold to the touch.

Make it vegetarian: Swap chicken with 2 cans (14 oz/398 ml each) lentils, drained and rinsed.


Perfectly Balance Your Plate

Serve with 1 cup sliced veggies.  

Nutritional Information

Per serving: Calories 430, Fat 19 g (Saturated 5 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 39 g (Fiber 4 g, Sugars 5 g), Protein 26 g.

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