Chicken Pot Pie
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pie crust (store-bought is fine, homemade is better).5 c potatoes (chopped).5 c carrots (chopped).25 c butter (sliced).2 c chopped onions.25 c floursaltpepperthyme.75 c low sodium chicken broth3 oz milk1 c shredded chicken (I took mine from a store-bought rotisserie chicken).25 c frozen peas
Obtain a pie crust for a 9 or 10 inch pie. I made mine from a recipe I like, but you could just as easily buy one. Divide this into 4 pieces.
Boil carrots and potatoes together.
Saute onions in butter. Add flour and spices. Mix broth and milk into pan, letting boil until it thickens. Mix in carrots and potatoes. Remove from heat, and mix in the chicken and frozen peas.
Scoop into four individual dishes, and add crusts to the tops.
Bake at 400˚ F for 40 minutes.
Serving Size: Makes 4 individual pot pies
Boil carrots and potatoes together.
Saute onions in butter. Add flour and spices. Mix broth and milk into pan, letting boil until it thickens. Mix in carrots and potatoes. Remove from heat, and mix in the chicken and frozen peas.
Scoop into four individual dishes, and add crusts to the tops.
Bake at 400˚ F for 40 minutes.
Serving Size: Makes 4 individual pot pies
Nutritional Info Amount Per Serving
- Calories: 424.4
- Total Fat: 25.3 g
- Cholesterol: 75.0 mg
- Sodium: 217.7 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 2.3 g
- Protein: 15.7 g
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