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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 375.6
  • Total Fat: 9.3 g
  • Cholesterol: 77.9 mg
  • Sodium: 614.0 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 32.8 g

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

Submitted by: WITTYSMITTY


Number of Servings: 6

Ingredients

    1 T butter
    2 medium carrots
    1 medium potato, boiled
    1 can or 14.5 oz chicken broth
    ¾ tsp salt
    ¼ tsp pepper
    3 T cornstarch
    1.5 cups 1% milk
    3 cups shredded cooked skinless chicken

Directions

Preheat oven to 375 degrees F. To prepare filling, melt butter or margarine in a 3 qt saucepan over medium low heat. Add carrots and potato and saute 5 minutes. Add chicken broth, salt, pepper; heat to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.

Meanwhile, in a small bowl, with wire whisk, mix cornstarch and 1/2 cup milk until blended. Stir cornstarch mixture and remaining 1 cup milk into saucepan with carrots; heat to boiling over high heat. Boil 1 minute stirring. Stir in chicken. Transfer mixture to shallow 2 1/2 qt casserole.
Place rolled out biscuits on top of filling. Bake uncovered 35 minutes or until filling is bubbling and top is golden.


Number of Servings: 6

Recipe submitted by SparkPeople user WITTYSMITTY.






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Member Ratings For This Recipe

  • How is this gluten free if you put rolled out biscuits on it???? - 8/20/11

    Reply from WITTYSMITTY (8/22/11)
    I make gluten free biscuits, roll them out, then put on top of the of the pot pie. But I switched to a drop biscuit type recipe recently, so really I "drop" the batter down onto the pie now...


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  • Sorry...I'm confused. How do I make the biscuits? It sounds like I'm to take the cornstarch/milk mixture and boil it with the filling. Do I buy the biscuits somewhere? - 9/17/09

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