Easy Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
144 gram Simple Truth Organic Oven Roasted Chicken Breast 1 slice = 34 grams (by DANAGIRL23) 2 serving Red Potatoes (boiled) 1/2c (by DARRYLE2) 4 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots) 1 serving celery raw 2 medium stalks (by TRISRENTHEAD) 1 cup, chopped Onions, raw .25 stick Butter, salted 1 tsp Morton's Lite Salt 0.5 gram McCormick Pure Ground Black Pepper (by PETTYINFO) 1 tsp Dried Thyme (by ARCTIC.ORCA) 0.5 tsp Chef Paul's Poultry Magic Seasoning Blend (by LITTLEBOXES) 0.25 cup Flour - Gold medal all purpose flour 1.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 1 cup Milk, 1% 2 serving Leisure Vey Young Small Early Peas - .5 cup (by ROBINROD1) 2 serving Pillsbury 9" Refrigerated Pie Crust (entire pie crust) (by CD5440179)
Preheat oven to 425 degrees. Place potatoes and carrots in a small sauce pan and cover with water, add a 1/2 teaspoon of lite salt. Bring to a boil to soften for 5-8 minutes, drain and set aside.
In a large sauté pan, melt 1/4 cup butter over medium heat and add chopped onion and celery and sauté for 2-3 minutes. Add 1/2 teaspoon Morton’s lite salt, pepper, thyme, and Chef Paul Poultry seasoning. Spring flour on top and cook for 1 minute. Stir to evenly cook flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken sauce. Check for seasoning and add salt and pepper to taste. Add peas and diced/shredded chicken. Turn off the heat.
Line a cookie sheet with foil. Follow the directions on Pillsbury Deep Dish pie crusts...put pie crust into deep dish pie plate or use one deep dish pie shell in the foil pan. Fill one pie shell.
Place second pie shell on top and press 2 pie shells together, trim any excess, to seal. Crimp edges with fingers.
Beat 1 egg and 1 tablespoon of water together and brush egg wash on top of pot pie. Use a knife to make 3-4 slits in top of pie shell to let steam escape during baking.
Place pie on foil lined baking sheet and cook for 30 minutes on 425 degrees or until golden brown.
Serving Size: Makes 8 slices of pie
Number of Servings: 8
Recipe submitted by SparkPeople user KARENCHOUSTON.
In a large sauté pan, melt 1/4 cup butter over medium heat and add chopped onion and celery and sauté for 2-3 minutes. Add 1/2 teaspoon Morton’s lite salt, pepper, thyme, and Chef Paul Poultry seasoning. Spring flour on top and cook for 1 minute. Stir to evenly cook flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken sauce. Check for seasoning and add salt and pepper to taste. Add peas and diced/shredded chicken. Turn off the heat.
Line a cookie sheet with foil. Follow the directions on Pillsbury Deep Dish pie crusts...put pie crust into deep dish pie plate or use one deep dish pie shell in the foil pan. Fill one pie shell.
Place second pie shell on top and press 2 pie shells together, trim any excess, to seal. Crimp edges with fingers.
Beat 1 egg and 1 tablespoon of water together and brush egg wash on top of pot pie. Use a knife to make 3-4 slits in top of pie shell to let steam escape during baking.
Place pie on foil lined baking sheet and cook for 30 minutes on 425 degrees or until golden brown.
Serving Size: Makes 8 slices of pie
Number of Servings: 8
Recipe submitted by SparkPeople user KARENCHOUSTON.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 15.5 g
- Cholesterol: 19.8 mg
- Sodium: 780.9 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 2.3 g
- Protein: 8.3 g
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