Homemade chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz Tyson boneless, skinless chicken breast 8 oz Potato (Publix Baking Potatoes) Medium Potato .5 cup Peas, frozen 3 serving Boston Market Green Beans 1 serving carrot, 1 raw (7-8" long) 1 cup kernels Yellow Sweet Corn, Frozen 1.5 cup Dairy, Milk - Whole - 1 cup 4 tbsp Daisy Light Sour Cream 2 cup (8 fl oz) Chicken Broth or Bouillon 2.5 cup Flour - Gold medal all purpose flour 1 cup Butter, unsalted
Cook chicken;boil potatoes. Combine flour, salt, and butter in food processor until crumbly. Add 7 TBS water to processor. Combine well. Roll out dough into a 5" circle. Divide dough in half. Wrap each half in saran wrap and refrigerate at least 30 min. Make a roux with the butter after sauteeing the onions in butter. Add chicken broth, milk, and sour cream. Mix well. Add chicken, potatoes, and mixed vegetables. Still until well combined. Roll out 1 dough circle to fit a 9 x 13 pan. Prebake crust for 5 min. Fill pre-baked crust with pot pie filling. Roll out top crust and place on baking dish. Crimp top and bottom crust together and bake for 25-30 min. on 425 degrees. Let sit about 5-10 minutes before serving. Enjoy!
Serving Size: Make 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MOMMYN5.
Serving Size: Make 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MOMMYN5.
Nutritional Info Amount Per Serving
- Calories: 409.9
- Total Fat: 23.0 g
- Cholesterol: 83.0 mg
- Sodium: 383.6 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 3.2 g
- Protein: 17.1 g
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