Harvest Chicken & Gruyère Pot Pie

The Comfort of Humanely-Raised Proteins

Consumers are increasingly concerned with the conditions and treatment of livestock. They are expecting their proteins to come from responsible, humane sources and free from antibiotics, hormones, and steroids. Tyson Red Label® No Antibiotics Ever Chicken meets these expectations and is minimally process with no preservatives or artificial ingredients. With a large, versatile product line, you can easily menu the quality, better-for-you chicken customers are seeking.

Take the opportunity to combine the wholesome perception of responsibly-sourced proteins with the comforting flavors of fall. The recipe below features No Antibiotics Ever Chicken Breast in a classic pot pie stuffed with hearty and convenient Harvest Root Vegetable Medley from Maines Produce. These fresh and wholesome ingredients baked within a herb crust create a timeless fall classic you can proudly menu as ethical and responsibly sourced.

 

Harvest Chicken & Gruyère Pot Pie
A comforting pot pie featuring all-natural, no antibiotics ever chicken, harvest root vegetables, mushrooms, and gruyère cheese in a rosemary, sage, and thyme herb crust.
Servings
4
Servings
4
Harvest Chicken & Gruyère Pot Pie
A comforting pot pie featuring all-natural, no antibiotics ever chicken, harvest root vegetables, mushrooms, and gruyère cheese in a rosemary, sage, and thyme herb crust.
Servings
4
Servings
4
Instructions
Pie Filling
  1. Heat butter in saucepan over medium heat. Add mushrooms and onion; cook until tender and starting to brown, about 5 minutes, stirring occasionally. Add Harvest Medley; cook until golden brown, about 5 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently
  2. Increase heat to medium-high; gradually stir in broth, cream and milk. Heat to a simmer; reduce heat to medium-low and simmer until mixture has thickened slightly, about 8 minutes. Stir in chicken, cheese and pepper. Makes about 6 cups.
Pastry Crust
  1. Pulse flour, herbs, salt and pepper in food processor to combine. Scatter butter over f our mixture; pulse until butter is cut into the flour and it resembles pea-sized crumbs. Add eggs; pulse to combine. Add ⅓ cup warm water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between 2 fingers.
  2. Knead dough on floured work surface 5 minutes; shape into 2 equal-sized disks and wrap with plastic wrap. Refrigerate at least 1 hour or up to 1 day ahead.
  3. Lightly dust work surface and rolling pin with flour. Unwrap 1 dough disk; roll into 4 (8-inch) circles. Leaving 1-inch overhang, gently press dough circles onto bottom and sides of 4 (6-inch) oven-safe ramekins; fill each with 1½ cups Pie Filling.
  4. Roll out remaining dough disk into 4 (7-inch) circles; carefully place over filling. Leaving a ½-inch overhang, trim edges of dough with scissors; fold excess top crust under bottom crust and flute to seal. Cut 1-inch vents in top crusts with paring knife.
  5. Bake pies at 350°F or until crust is light golden brown, about 40 minutes. Cool pies completely on wire rack; cover and refrigerate up to 6 days.
For Serving
  1. Brush top of 1 pie with egg white; sprinkle with 2 tablespoons cheese. Bake pie at 400°F until pastry is dark golden brown and internal temperature reaches 165°F, about 20 minutes.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Unsalted Butter #041017

Mixed Wild Mushrooms #097417

Diced White Onion #097490

Maines Produce Harvest Root Vegetable Medley #006980

All-purpose Flour #381256

Kosher Salt #340657

Chicken Broth #289336

Heavy Cream #032221

Tyson Red Label® No Antibiotics Ever Grilled Chicken Breast Strips #113530

Gruyère Cheese #014227

Ground Black Pepper #036405

Fresh Rosemary #097284

Fresh Sage #097292

Fresh Thyme #097302

Large Eggs #045986