Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 527.6
- Total Fat: 25.8 g
- Cholesterol: 65.0 mg
- Sodium: 705.8 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 6.2 g
- Protein: 27.1 g
View full nutritional breakdown of Chicken Pot Pie calories by ingredient
Introduction
A broth-based sauce replaces the traditional cream sauce, making this a lower fat, but still delicious meal! A broth-based sauce replaces the traditional cream sauce, making this a lower fat, but still delicious meal!Number of Servings: 6
Ingredients
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4 cups reduced-sodium chicken broth
1 1/2 cups thinly sliced carrot
2 red potatoes, peeled and diced (about 1 1/2 cups)
2 tbsp olive oil
2 cups quartered mushrooms
1 medium yellow onion, chopped (about 1 cup)
1/3 cup all-purpose flour
1 cup frozen green peas
2 1/2 cups chopped cooked chicken
2 Tenderflake deep dish pie shells
Directions
Serves 6
1) Preheat oven to 450F. In a medium saucepan, combine broth, carrot adn potatoes. Simmer over low heat for 10 minutes.
2) In a large nonstick skillet, heat oil over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Gradually stir in flour until it becomes a paste. Stir in broth mixture and peas. Increase heat to Medium high; bring to a boil. Stir in chicken. Place in a 2-quart shallow baking dish.
3) Pour mixture into shell, cover with other shell. Fold edges under and crimp to seal. Cut a vent in center of pie.
4) Place the pie on a baking sheet. Bake until golden brown, about 20 minutes. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user KEVNCAROSMOM.
1) Preheat oven to 450F. In a medium saucepan, combine broth, carrot adn potatoes. Simmer over low heat for 10 minutes.
2) In a large nonstick skillet, heat oil over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Gradually stir in flour until it becomes a paste. Stir in broth mixture and peas. Increase heat to Medium high; bring to a boil. Stir in chicken. Place in a 2-quart shallow baking dish.
3) Pour mixture into shell, cover with other shell. Fold edges under and crimp to seal. Cut a vent in center of pie.
4) Place the pie on a baking sheet. Bake until golden brown, about 20 minutes. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user KEVNCAROSMOM.
Member Ratings For This Recipe
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RD03875
