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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.5
  • Total Fat: 2.9 g
  • Cholesterol: 14.8 mg
  • Sodium: 592.0 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 8.7 g

View full nutritional breakdown of Jai's Chicken Pot Pie calories by ingredient
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Jai's Chicken Pot Pie

Submitted by: TURBOJAI7

Introduction

practically from scratch version of a chicken pot pie practically from scratch version of a chicken pot pie
Number of Servings: 12

Ingredients

    1 pound chicken breast, boneless, skinless
    2 cups of 98% fat free chicken broth
    6 medium potatoes, with skins, large dices
    10 oz package of mixed vegetables
    2 cans of low-fat cream of celery
    1/2 cup of 1% milk
    thyme, rosemary, pepper, and salt to taste
    1 roll-out refridgerate pie crust

Directions

Take the pie crust out of the fridge to soften. In a large stockpot, cook chicken in boiling water for about 10 minutes. While you are waiting, wash and cut up potatoes. At the end of 10 minutes, take chicken out of the pot and put potatoes into the boiling water. Shred the chicken or dice it. Put it back in the pot. Let the chicken and potatoes cook together until the potatoes have cooked for 10 minutes total. Throw in the bag of mixed veggies. This will stop the water from boiling. let it get back to a boil and then let it cook for about 2-3 minutes, once boiling. Drain the whole mixture. Put it back in the stockpot. Add the milk, cream of celery, broth, and seasonings. Mix well. Put into a greased (spray with olive oil) 9 inch pie dish. Top with pie crust and bake for 35 minutes at 350.

Serving Size: Serves about 12 2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user TURBOJAI7.






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