Chicken Pot Pie

Chicken Pot Pie

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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
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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

    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.

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Member Ratings For This Recipe


  • Good
    I added garlic & celery but this was quick and easy. - 3/14/18

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