Hearty Homemade Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. skinless chicken breast, diced1 cup chicken broth1/2 cup milk1 pat butter2 tbsp. flour2/3 cup frozen peas2/3 cup frozen corn3 carrots, peeled and sliced1 large stalk celery, chopped1 medium onion, dicedPaprika, salt and pepper to taste1 tsp. garlic1/2 tsp. each dried parsley and basil1 frozen, organic pie crust
1.) Thaw out the pie crust on the counter for 10 minutes -- you can prep the veggies and finish step 2 while you wait.
2.) Cook the chicken pieces over medium heat in a large, deep skillet. Sprinkle with salt, pepper, and paprika. After a few minutes, before the chicken is browned, add the vegetables. Continue cooking until the onions are soft and the chicken golden. Transfer all to a 9"x13" casserole dish.
3.) Using your fingers and a rolling pin, flatten out the pie crust into a round. Sprinkle it with a little flour if it sticks to the rolling pin. Then, using a round cookie cutter, cut out 6 circles of the crust. Discard the scraps.
4.) In the same skillet as step 2, melt the butter. In a jar, shake together the flour, herbs, and broth (or whisk them together in a bowl, but I really think shaking incorporates the ingredients best), then pour this mixture into the skillet. Whisk in the milk and bring to a boil over medium heat. Do not rush this process!
5.) Taste the gravy and adjust the seasonings to your liking, then pour it over the veggies and chicken in the casserole. Top this with the 6 pastry rounds, then pop into a 350 degree oven for 30-40 minutes.
Makes 6 servings.
***NOTE: If you have a ROUND casserole dish, then don't cut out the circles of crust. Instead, just trim off the edge of the crust, then cut the bottom of it into 6 wedges. Arrange the wedges evenly around the casserole and bake as directed above.***
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
2.) Cook the chicken pieces over medium heat in a large, deep skillet. Sprinkle with salt, pepper, and paprika. After a few minutes, before the chicken is browned, add the vegetables. Continue cooking until the onions are soft and the chicken golden. Transfer all to a 9"x13" casserole dish.
3.) Using your fingers and a rolling pin, flatten out the pie crust into a round. Sprinkle it with a little flour if it sticks to the rolling pin. Then, using a round cookie cutter, cut out 6 circles of the crust. Discard the scraps.
4.) In the same skillet as step 2, melt the butter. In a jar, shake together the flour, herbs, and broth (or whisk them together in a bowl, but I really think shaking incorporates the ingredients best), then pour this mixture into the skillet. Whisk in the milk and bring to a boil over medium heat. Do not rush this process!
5.) Taste the gravy and adjust the seasonings to your liking, then pour it over the veggies and chicken in the casserole. Top this with the 6 pastry rounds, then pop into a 350 degree oven for 30-40 minutes.
Makes 6 servings.
***NOTE: If you have a ROUND casserole dish, then don't cut out the circles of crust. Instead, just trim off the edge of the crust, then cut the bottom of it into 6 wedges. Arrange the wedges evenly around the casserole and bake as directed above.***
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 228.1
- Total Fat: 6.8 g
- Cholesterol: 47.5 mg
- Sodium: 557.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.6 g
- Protein: 21.0 g
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