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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 347.1
  • Total Fat: 6.6 g
  • Cholesterol: 11.2 mg
  • Sodium: 665.2 mg
  • Total Carbs: 61.1 g
  • Dietary Fiber: 9.5 g
  • Protein: 9.8 g

View full nutritional breakdown of "Chicken" Pot Pie Filling ONLY calories by ingredient
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"Chicken" Pot Pie Filling ONLY

Submitted by: FISHPORT

Introduction

This is the veggie and sauce filling for a pot pie. I don't eat meat, but you could easily add meat in at the end like I did for G. I made this recipe for the filling only since I had a bunch of leftovers and ate this without a pie crust. I didn't have time to add any beans, but I think small white beans would be a great addition. I'm thinking I may remove the half and half from the recipe in the future. This is the veggie and sauce filling for a pot pie. I don't eat meat, but you could easily add meat in at the end like I did for G. I made this recipe for the filling only since I had a bunch of leftovers and ate this without a pie crust. I didn't have time to add any beans, but I think small white beans would be a great addition. I'm thinking I may remove the half and half from the recipe in the future.
Number of Servings: 4

Ingredients

    1 medium onion, diced
    2 medicum carrots, diced
    2 ribs celery, diced
    2 tsp olive oil
    3 cloves garlic, minced
    2 medium red potatos, scrubbed and cubed
    2 tbsp fresh thyme
    2 tsp dried parsley
    Kosher salt and fresh ground black pepper to taste
    1/2 cup dry white wine
    1/2 cup all-purpose flour
    4 cups vegetable stock
    1/2 cup half-n-half
    1 cup frozen peas
    1 cup frozen corn

Tips

I didn't have time to add any beans, but I think small white beans would be a great addition. I'm thinking I may remove the half and half from the recipe in the future.


Directions

Heat oil in Dutch oven or large stock pot. Add onion, carrots, and celery and cook over medium-low heat till softened but not browned approximately 8 minutes. Add garlic, potatos, herbs, and season with salt and pepper. Cook for about 4 more minutes, then deglaze the pan with the wine. Cook for an additional minute until the wine is reduced. Sprinkle in flour and cook, stirring to coat all the veg with flour. Cook for 2 minutes then add the stock, whisking to prevent lumps. Bring to boil, reduce to simmer. Add frozen peas and corn and simmer for 10 minutes. Whisk in half-n-half and simmer 4 minutes longer.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user FISHPORT.






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