Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 384.5
- Total Fat: 17.4 g
- Cholesterol: 89.8 mg
- Sodium: 511.0 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 6.0 g
- Protein: 25.0 g
View full nutritional breakdown of Chicken Pot Pie calories by ingredient
Introduction
I love this version of the chicken pot pie. It's my sister's recipe that she gave me (hopefully she won't mind me sharing it as well, lol). I love this version of the chicken pot pie. It's my sister's recipe that she gave me (hopefully she won't mind me sharing it as well, lol).Number of Servings: 8
Ingredients
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Insides:
3 chicken breasts diced into 1/2" cubes
3/4 cup chopped onion
1 carrot (cut into 1/2" cubes)
2 celery stalks (cut into 1/2" cubes)
10 oz frosen green peas
1 medium potato (cut into 1/2" cubes)
3 Tbsp cooking oil
6 Tbsp flour
4 Tbsp butter
1 1/2 cup half and half
4 cups chicken stock
1 egg
Crust:
1 1/2 cup flour
1/4 tsp salt
1/3 cup shortening
5 Tbsp cold water
Directions
1) Dice onion, carrot, celery, and potato into 1/2 inch cubes
2) Dice the chicken into 1/2 inch cubes
3) Heat 3 Tbsp cooking oil in a very large, deep skillet over med heat
4) Saute the vegetables
5) Add the chicken, season with salt and pepper, saute
6) Once chicken is cooked, melt the butter in the pan and add the flour. Reduce heat to low and stir until mixed
7) Add chicken stock, bring to a boil, skim off any foam that has formed on the surface (this really reduces the amount of liquid), reduce heat to low
8) simmer for 15 minutes stirring occasionally until liquid has been reduced to half the original amount
9) Add half and half, increase to moderate heat
10) bring to a simmer, once thickened add frozen peas
11) Turn off heat and remove from stove
12) Preheat oven to 400 degrees. While preheating let filling cool and make crust.
Crust: In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until dough pieces are pea sized. Sprinkle 1 Tbsp of cold water of part of the mixture, gently toss with a fork. Push moistened dough to side of bowl. Repeat with remaining. Form into a ball. On a lightly floured surface, roll dough into a 9x13" rectangle. Cut slits into pastry to allow steam to escape.
13) Put filling in 9x13" pan, cover with dough, brush dough with egg. Bake for 30 to 35 minutes until top is golden brown. Let cool, covered, for 15-20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JSENDER.
2) Dice the chicken into 1/2 inch cubes
3) Heat 3 Tbsp cooking oil in a very large, deep skillet over med heat
4) Saute the vegetables
5) Add the chicken, season with salt and pepper, saute
6) Once chicken is cooked, melt the butter in the pan and add the flour. Reduce heat to low and stir until mixed
7) Add chicken stock, bring to a boil, skim off any foam that has formed on the surface (this really reduces the amount of liquid), reduce heat to low
8) simmer for 15 minutes stirring occasionally until liquid has been reduced to half the original amount
9) Add half and half, increase to moderate heat
10) bring to a simmer, once thickened add frozen peas
11) Turn off heat and remove from stove
12) Preheat oven to 400 degrees. While preheating let filling cool and make crust.
Crust: In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until dough pieces are pea sized. Sprinkle 1 Tbsp of cold water of part of the mixture, gently toss with a fork. Push moistened dough to side of bowl. Repeat with remaining. Form into a ball. On a lightly floured surface, roll dough into a 9x13" rectangle. Cut slits into pastry to allow steam to escape.
13) Put filling in 9x13" pan, cover with dough, brush dough with egg. Bake for 30 to 35 minutes until top is golden brown. Let cool, covered, for 15-20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JSENDER.
Member Ratings For This Recipe
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