Try our twist on a classic! Our newest chicken pot pie recipe is made with Campbell's® Healthy Request® Cream of Chicken Soup, fresh herbs like thyme and oregano, and a kick of spice from fresh poblano peppers. One serving of this recipe is also an excellent source of protein, Vitamin A, and Vitamin C, in addition to a full serving of vegetables!
- Total time:
120 minutes
- Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
boneless, skinless chicken breast , yield from 1 ounce raw |
5.0 lb. |
80 |
|
canola oil |
|
0.25 cup |
|
fresh thyme leaves , chopped |
|
1 tbsp. |
|
fresh oregano leaves , chopped |
|
1 tbsp. |
|
kosher salt |
|
1.5 tsp. |
|
black pepper , ground |
|
1.5 tsp. |
|
canola oil |
|
2 tbsp. |
|
celery , diced |
8.5 oz. |
2 cup |
|
onion , diced |
9.0 oz. |
2 cup |
|
carrot , diced |
8.0 oz. |
2 cup |
|
fresh thyme leaves , chopped |
|
1 tbsp. |
|
fresh oregano leaves , chopped |
|
1 tbsp. |
|
white wine |
|
1 cup |
|
reduced fat (2%) milk |
|
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
kosher salt |
|
1.5 tsp. |
|
black pepper , ground |
|
1.5 tsp. |
|
frozen peas |
8.5 oz. |
2 cup |
|
poblano chile |
6.250 oz. |
1.75 cup |
|
cherry tomatoes , blistered |
10.750 oz. |
2 cup |
|
frozen french cut green beans |
8.0 oz. |
2 cup |
|
panko |
2.5 oz. |
1.5 cup |
1. In a large mixing bowl, marinate chicken with oil, thyme, oregano, salt and pepper. Cover. Let marinate in refrigerator for 1 hour.
CCP: Hold refrigerated at 41°F until needed.
2. In a large sauce pot, heat oil on high heat. Sear chicken until browned. Remove from pan. Reserve.
3. Using the same pan, add celery, onions, carrots, thyme and oregano. Cook for 10 minutes.
4. Add white wine. Reduce by half.
5. Add milk and Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 20 minutes.
6. Add chicken, salt, pepper, peas, poblano peppers, tomatoes and green beans. Simmer for another 5 minutes.
7. Toast panko in a 350°F oven for 2 minutes.
8. Place mixture in a full-size pan. Top with toasted panko. Bake for 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
9. To Serve: Using a #4 spoodle, portion 1 cup onto plate. Serve immediately.
Try our twist on a classic! Our newest chicken pot pie recipe is made with Campbell's® Healthy Request® Cream of Chicken Soup, fresh herbs like thyme and oregano, and a kick of spice from fresh poblano peppers. One serving of this recipe is also an excellent source of protein, Vitamin A, and Vitamin C, in addition to a full serving of vegetables!
-
Total time:
120 minutes
-
Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
boneless, skinless chicken breast , yield from 1 ounce raw |
5.0 lb. |
80 |
|
canola oil |
|
0.25 cup |
|
fresh thyme leaves , chopped |
|
1 tbsp. |
|
fresh oregano leaves , chopped |
|
1 tbsp. |
|
kosher salt |
|
1.5 tsp. |
|
black pepper , ground |
|
1.5 tsp. |
|
canola oil |
|
2 tbsp. |
|
celery , diced |
8.5 oz. |
2 cup |
|
onion , diced |
9.0 oz. |
2 cup |
|
carrot , diced |
8.0 oz. |
2 cup |
|
fresh thyme leaves , chopped |
|
1 tbsp. |
|
fresh oregano leaves , chopped |
|
1 tbsp. |
|
white wine |
|
1 cup |
|
reduced fat (2%) milk |
|
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
280000004143
|
kosher salt |
|
1.5 tsp. |
|
black pepper , ground |
|
1.5 tsp. |
|
frozen peas |
8.5 oz. |
2 cup |
|
poblano chile |
6.250 oz. |
1.75 cup |
|
cherry tomatoes , blistered |
10.750 oz. |
2 cup |
|
frozen french cut green beans |
8.0 oz. |
2 cup |
|
panko |
2.5 oz. |
1.5 cup |
1. In a large mixing bowl, marinate chicken with oil, thyme, oregano, salt and pepper. Cover. Let marinate in refrigerator for 1 hour.
CCP: Hold refrigerated at 41°F until needed.
2. In a large sauce pot, heat oil on high heat. Sear chicken until browned. Remove from pan. Reserve.
3. Using the same pan, add celery, onions, carrots, thyme and oregano. Cook for 10 minutes.
4. Add white wine. Reduce by half.
5. Add milk and Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 20 minutes.
6. Add chicken, salt, pepper, peas, poblano peppers, tomatoes and green beans. Simmer for another 5 minutes.
7. Toast panko in a 350°F oven for 2 minutes.
8. Place mixture in a full-size pan. Top with toasted panko. Bake for 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
9. To Serve: Using a #4 spoodle, portion 1 cup onto plate. Serve immediately.
