savory herb-crusted chicken pot pie

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.3
  • Total Fat: 7.8 g
  • Cholesterol: 91.1 mg
  • Sodium: 462.8 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 22.0 g

View full nutritional breakdown of savory herb-crusted chicken pot pie calories by ingredient

Number of Servings: 6


    # Egg, fresh, 1 large (remove)
    # Water, tap, 1 fl oz (remove)
    # Chicken Breast, no skin, 16 ounces (remove)
    # Mixed Vegetables, frozen, 1 package (10 oz) (remove)
    # Butter, salted, 2 tbsp (remove)
    # *Flour, white, .50 cup (remove)
    # Swanson Chicken Broth 99% Fat Free, 2 cup (remove)
    # *Pepperidge Farm Puff Pastry Sheet Ready-to-Bake, 1.5 oz


heat oven to 400. beat egg and water in a small bowl. mix chicken and vegetables. heat butter add flour and cook 3 minutes. slowly add stock cook 5 minutes or until mixture boils. stir in pepper and salt. pour stock over chicken mixture and pour in 9x13 pan, unfold pastry on top, brush with egg and water mixture. cook 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user PURPLEPOOL03.