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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.6
  • Total Fat: 11.4 g
  • Cholesterol: 14.5 mg
  • Sodium: 631.4 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.8 g

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

Submitted by: JAMIRAULT


Number of Servings: 6

Ingredients

    1 pound un cooked boneless chicken breast
    2 cups of water
    1/2 cup dry white wine
    2 cube chicken bouillon crushed
    2 medium chopped carrots
    1 cup frozen peas
    2 tsp olive oil
    1 medium onion chopped
    3 tbsp white flour
    5 oz fat free evaporated milk
    15.4 oz canned white corn
    9 inch pie crust (ready made)

Directions

Place Chicken, water, wine and bouillon cubes in a medium pan and bring to boil, lower heat and cook gently, uncovered for 15 minutes. Set aside one cup of broth and chop chicken into chunks and set aside

Per-heat oven to 400 farienheight (200 Celcius) Coat a deep 8 inch pie dish with cooking spray.

Mirowave peas and carrots for 2 minutes. Drain heat oil in non stick pan add onions and cook until soft. Stir in flour and cook over low heat for 15 minutes.

remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stir in , until mixture boils and thickens. Add carrots, peas, chicken and corn.

Pour chicken into prepared dish. Lay pie crust over top, trim edges and press down firmly to seal. Lightly coat with cooking spray. Bake for ten minutes, lower temperature to 350 and bake until golden brown about 20 min more.

Number of Servings: 6

Recipe submitted by SparkPeople user JAMIRAULT.






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