***Mom's Homemade Chicken Pot Pie***
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 Tbps Butter1/2 cup diced onion1/2 cup diced celery1/2 cup diced carrots3 Cups Diced or shredded boiled chicken breast1/4 cup Flour3 cup Low Sodium Chicken Broth1/4 tsp TumericSalt and Pepper to tasteChopped fresh thyme or Dried to Taste1/4 cup Half & Half1 Whole unbaked pie crust
Preheat oven 375F.
Melt butter in large pot add onions, celery, and carrots. Cook till translucent, about 3 minutes. Stir in chicken then sprinkle in flour, stir to combine. Cook for 1 minute, then pour in broth and stir. Let cook and thicken.
Once thickened add tumeric, salt, pepper, and thyme.
Add Half and half, stirmixture and let it bubble up and thicken, about 3 minutes. Turn off heat.
Pour into baking dish. Roll pie crust over top and press dough to edes stick to outside of pan. cut little vents in surface of the dough.
Bake for 25-30minutes.
Serving Size: 12
Number of Servings: 1
Recipe submitted by SparkPeople user MOM0816.
Melt butter in large pot add onions, celery, and carrots. Cook till translucent, about 3 minutes. Stir in chicken then sprinkle in flour, stir to combine. Cook for 1 minute, then pour in broth and stir. Let cook and thicken.
Once thickened add tumeric, salt, pepper, and thyme.
Add Half and half, stirmixture and let it bubble up and thicken, about 3 minutes. Turn off heat.
Pour into baking dish. Roll pie crust over top and press dough to edes stick to outside of pan. cut little vents in surface of the dough.
Bake for 25-30minutes.
Serving Size: 12
Number of Servings: 1
Recipe submitted by SparkPeople user MOM0816.
Nutritional Info Amount Per Serving
- Calories: 1,024.6
- Total Fat: 61.8 g
- Cholesterol: 163.2 mg
- Sodium: 5,760.7 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 5.9 g
- Protein: 62.2 g
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