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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 359.8
  • Total Fat: 16.8 g
  • Cholesterol: 40.3 mg
  • Sodium: 848.5 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 14.0 g

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

Submitted by: WILLWORK4STAMPS


Number of Servings: 6

Ingredients

    3 medium carrots, sliced
    2 medium red potatoes, cut into ½” pieces
    1 medium turnip, peeled and cut into ½” pieces
    ¼ cup butter, cubed
    ¼ cup all-purpose flour
    2 cups chicken broth
    1 tsp dried thyme
    ½ tsp salt & pepper
    2 cups cubed, cooked chicken
    1 cup frozen peas, thawed
    1 jar (4 ½ oz) sliced mushrooms, drained (or equivalent fresh)
    4 green onions, sliced
    Pastry for single crust pie (9 inches)

Directions

Place carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth, thyme, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Drain vegetables and place in a large bowl, stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt round baking dish. Place pastry over filling, trim and seal and flute edges. Cut slits in top and bake at 375º for 25-30 minutes or until the crust is golden brown and the filling is bubbly.


Number of Servings: 6

Recipe submitted by SparkPeople user WILLWORK4STAMPS.





TAGS:  Poultry |

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