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Cobblestone Chicken Pie

31 Ratings
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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:

  1. 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.
  2. Toss bread cubes with Parmesan cheese and remaining 3 tablespoons olive oil. Sprinkle evenly on top of casserole.
  3. Bake for 30 minutes at 400 degrees, until casserole is bubbly around edges and bread cubes are golden.

Daily Values:

35% vitamin A 8% calcium
70% vitamin C 20% iron

Nutrition Facts per serving:

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