Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cooked Chicken Breast, no skin about 1/2 lb chopped into 1 inch cubesready to use pie crust2 tbsp Olive Oil1 tbsp Butter, salted2 Garlic Cloves sliced1 medium Onion diced2 cups Carrots, raw chopped1 stalk Celery, raw1 can Yellow Sweet Corn1/3 cup Flour1 can Chicken Broth, (10.75 oz)2/3 cups Milk1 tsp each dried Thyme, Rosemary2 bay leavesSalt and pepper to taste
In a large skillet warm oil over medium heat. Add the vegetables and cook for 10 minutes stirring frequently. Add the garlic, spices and cooked chicken cubes. Stir well. Dust the mixture with flour and mix. The vegetables should be pasty. Incorporate the chicken broth, milk and butter. Turn heat to medium low and cover stirring every 3 minutes or so until it has become thick, about 20-30 minutes. Salt and pepper to taste.
While the filling is cooking preheat your oven to 350. Prep the pie by removing one of the pie crusts and placing it in a pie pan. When the filling is ready place mixture into pie crust. Top with the other pie crust, seal with a fork and cut off any extra dough. Cut a few slits in the top to vent. Bake in the oven for 40 minutes. Let cook about 20 and then server with a pie server.
Number of Servings: 6
Recipe submitted by SparkPeople user MISS_KRISTI.
While the filling is cooking preheat your oven to 350. Prep the pie by removing one of the pie crusts and placing it in a pie pan. When the filling is ready place mixture into pie crust. Top with the other pie crust, seal with a fork and cut off any extra dough. Cut a few slits in the top to vent. Bake in the oven for 40 minutes. Let cook about 20 and then server with a pie server.
Number of Servings: 6
Recipe submitted by SparkPeople user MISS_KRISTI.
Nutritional Info Amount Per Serving
- Calories: 374.6
- Total Fat: 21.2 g
- Cholesterol: 10.9 mg
- Sodium: 632.5 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 3.0 g
- Protein: 6.7 g
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