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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 365.1
  • Total Fat: 18.0 g
  • Cholesterol: 50.9 mg
  • Sodium: 765.2 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 15.8 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: BUDGETMOM
Chicken Pot Pie

Introduction

Good comfort food - espicially in the fall and winter months. You don't need a side dish for this one, it's a one pot meal. Serve with a fruity jello topped with light whipped cream for desert. Good comfort food - espicially in the fall and winter months. You don't need a side dish for this one, it's a one pot meal. Serve with a fruity jello topped with light whipped cream for desert.
Number of Servings: 8

Ingredients

    For The Crust:

    1 cup whole wheat flour
    1/2 cup all purpose flour
    1 teaspoon salt
    1/4 tsp baking powder
    1/4 cup spectrum shortening plus 2 TBSP.
    about 1/2 cup water

    For The Filling:

    3 cups cooked chopped chicken breast (about 16 oz)
    16 oz frozen mixed vegetables

    For The Gravy:

    1/4 cup butter
    1 cup chopped onion
    1 cup chopped celery
    1/2 cup unbleached flour
    4 cups chicken broth (from bouillon cubes is fine)
    1/2 teaspoon pepper
    1/2 teaspoon poultry seasoning
    *fresh rosemary and thyme are also good in this, but optional

Directions

Prepare the crust first. In a large bowl combine the flour, baking powder and salt. Add the shortening, and mash it into the flour until it is crumbly. Add the water and stir to combine. Gather the particles up into a ball of dough. Roll the dough out between sheets of waxed paper, to make crust that will fit over the pan you plan to bake in. Set aside.

Oil a baking pan. In it arrange the chopped chicken and the mixed vegetables. Set this aside.

In a large saucepan, heat the butter. Add the onion and celery, and saute it all around until the onion is tender and fragrant. Sprinkle the flour over top of the vegetables and stir it up nicely. Pour on the chicken broth. Stir everything around to dissolve the flour in the broth. Add the pepper and poultry seasoning. Bring the gravy to a boil while you stir it frequently. Boil for a few minutes to blend the flavors.

Pour the hot gravy overtop of the chicken and vegetables in the pan. Stir it up a little, to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. Poke a few holes in top to allow steam to escape. Brush top of crust with milk or egg white, if desired

Bake at 450 for 30 minutes.







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