Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 343.4
  • Total Fat: 19.6 g
  • Cholesterol: 35.9 mg
  • Sodium: 749.8 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 12.5 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Introduction

Makes 10 servings. Makes 10 servings.
Number of Servings: 10

Ingredients

    1 box refrigerated pie crusts, softened
    1/3 cup margarine
    1/3 cup onion, chopped
    1/3 cup flour
    1/2 teaspoon salt
    1/4 teaspoon pepper
    14 ounces (1 3/4 cups) chicken broth
    1/2 cup 1% milk
    3 cans (5 oz) chicken breast
    2 cups frozen mixed vegetables

Directions

Unroll crusts. Make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

To serve: Bake at 425 degrees for 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Slice pie into 10 servings of 343 calories or 8 servings of 429 calories each.

Number of Servings: 10

Recipe submitted by SparkPeople user TOLLEAN.

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