SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.1
  • Total Fat: 6.8 g
  • Cholesterol: 47.5 mg
  • Sodium: 557.2 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 21.0 g

View full nutritional breakdown of Hearty Homemade Chicken Pot Pie calories by ingredient
Report Inappropriate Recipe

Hearty Homemade Chicken Pot Pie

Submitted by: BTVMADS

Introduction

This is the real deal! No canned soups or pre-fab gravies loaded with preservatives and sodium, no dough-boy breads full of trans fats -- just wholesome chicken, vegetables, and pastry crust! This is the real deal! No canned soups or pre-fab gravies loaded with preservatives and sodium, no dough-boy breads full of trans fats -- just wholesome chicken, vegetables, and pastry crust!
Number of Servings: 6

Ingredients

    1 lb. skinless chicken breast, diced
    1 cup chicken broth
    1/2 cup milk
    1 pat butter
    2 tbsp. flour
    2/3 cup frozen peas
    2/3 cup frozen corn
    3 carrots, peeled and sliced
    1 large stalk celery, chopped
    1 medium onion, diced
    Paprika, salt and pepper to taste
    1 tsp. garlic
    1/2 tsp. each dried parsley and basil
    1 frozen, organic pie crust

Directions

1.) Thaw out the pie crust on the counter for 10 minutes -- you can prep the veggies and finish step 2 while you wait.

2.) Cook the chicken pieces over medium heat in a large, deep skillet. Sprinkle with salt, pepper, and paprika. After a few minutes, before the chicken is browned, add the vegetables. Continue cooking until the onions are soft and the chicken golden. Transfer all to a 9"x13" casserole dish.

3.) Using your fingers and a rolling pin, flatten out the pie crust into a round. Sprinkle it with a little flour if it sticks to the rolling pin. Then, using a round cookie cutter, cut out 6 circles of the crust. Discard the scraps.

4.) In the same skillet as step 2, melt the butter. In a jar, shake together the flour, herbs, and broth (or whisk them together in a bowl, but I really think shaking incorporates the ingredients best), then pour this mixture into the skillet. Whisk in the milk and bring to a boil over medium heat. Do not rush this process!

5.) Taste the gravy and adjust the seasonings to your liking, then pour it over the veggies and chicken in the casserole. Top this with the 6 pastry rounds, then pop into a 350 degree oven for 30-40 minutes.

Makes 6 servings.


***NOTE: If you have a ROUND casserole dish, then don't cut out the circles of crust. Instead, just trim off the edge of the crust, then cut the bottom of it into 6 wedges. Arrange the wedges evenly around the casserole and bake as directed above.***

Number of Servings: 6

Recipe submitted by SparkPeople user BTVMADS.






Great Stories from around the Web


Rate This Recipe