Cobblestone Chicken Pie

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Serves 6.
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All you need:

5 tbsp Hy-Vee Select extra-virgin olive oil, divided
3 medium leeks, cut in half and sliced
2 c. sliced fresh mushrooms
1 c. sliced celery
1 c. chopped red bell pepper
1/3 c. Hy-Vee flour
1/2 tsp Hy-Vee dried rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground Hy-Vee black pepper
1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth
3/4 c. Hy-Vee half-and-half
3 c. diced cooked chicken breast
1/2 c. Hy-Vee frozen peas
2 tbsp dry white wine or Hy-Vee chicken broth
2 c. 1/2-inch sourdough bread cubes
1/2 c. Hy-Vee shredded Parmesan cheese

All you do:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook leeks, mushrooms, celery and red bell pepper until tender, about 15 minutes. Stir in flour, rosemary, salt and pepper and cook, stirring constantly, 1 minute. Stir in broth and half-and-half. Cook, stirring frequently, until thick and bubbly, about 5 minutes. Stir in chicken, peas and wine. Spoon into an ungreased 2-quart casserole dish.
Toss bread cubes with Parmesan cheese and remaining 3 tablespoons olive oil. Sprinkle evenly on top of casserole.
Bake for 30 minutes at 400 degrees, until casserole is bubbly around edges and bread cubes are golden.


Nutrition information per serving:
Calories: 400
Carbohydrate: 31g
Cholesterol: 70mg
Dietary Fiber: 3g
Fat: 18g
Protein: 28g
Saturated Fat: 4.5g
Sodium: 570mg
Sugar: 4g
Trans fats: 0g

Daily nutritional values:
35% vitamin A
70% vitamin C
8% calcium
20% iron