Chicken pot pie - home made
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Butter, salted, 1.50 tbspLow sodium chicken broth, 2 cupsChicken Breast, no skin, 10 ounces, cookedCarrots, raw, 150 grams (about 2 medium)Celery, raw, 60 grams (about one stalk)Peas, frozen, 100 grams (about a cup)Waxy potato, 150 grams (one medium)Flour, white, 0.25 cupOnion pearl, 150 gramsPILLSBURY, Grands Crescent Rolls, 3 serving
Prep filling: Cut potato and carrot into bite sized pieces. Par cook for about five minutes in boiling water. Add onions in and return to a boil. Drain all and set aside. Add chicken and peas.
Make gravy: Melt butter over medium heat. Add celery (diced) and cook until softened, about five minutes. Add broth and bring to boil. Mix flour in a small bowl with enough water to make it goopy like paste. Add to broth slowly, whisking the entire time. Gravy will thicken as it cooks. You want it to be very thick when mixed with the meat and veg as it will thin out in the oven. Add any herbs at this point and turn off the heat.
Assemble: combine gravy and fillings and transfer to a sprayed casserole dish. Roll dough until thin and perforations are sealed. Top the dish with the dough and cut a few steam vents. Trim excess dough, but leave about a half inch hanging over the side.
Bake: at 375 for 30 minutes or until the top is browned and the center bubbly.
Number of Servings: 3
Recipe submitted by SparkPeople user EMI101908.
Make gravy: Melt butter over medium heat. Add celery (diced) and cook until softened, about five minutes. Add broth and bring to boil. Mix flour in a small bowl with enough water to make it goopy like paste. Add to broth slowly, whisking the entire time. Gravy will thicken as it cooks. You want it to be very thick when mixed with the meat and veg as it will thin out in the oven. Add any herbs at this point and turn off the heat.
Assemble: combine gravy and fillings and transfer to a sprayed casserole dish. Roll dough until thin and perforations are sealed. Top the dish with the dough and cut a few steam vents. Trim excess dough, but leave about a half inch hanging over the side.
Bake: at 375 for 30 minutes or until the top is browned and the center bubbly.
Number of Servings: 3
Recipe submitted by SparkPeople user EMI101908.
Nutritional Info Amount Per Serving
- Calories: 589.1
- Total Fat: 22.4 g
- Cholesterol: 70.0 mg
- Sodium: 752.4 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 5.2 g
- Protein: 33.1 g
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