rachel ray's mushroom chicken pot pie filling

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 313.4
  • Total Fat: 9.3 g
  • Cholesterol: 94.0 mg
  • Sodium: 497.7 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 31.8 g

View full nutritional breakdown of rachel ray's mushroom chicken pot pie filling calories by ingredient
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Number of Servings: 6


    * Chicken Breast, no skin, 3 breast, bone and skin removed (remove)
    * *Organic All-Purpose White Flour, .1875 cup (remove)
    * Heavy Whipping Cream, 2 fl oz (remove)
    * Mushrooms, fresh, 2 cup, whole (remove)
    * Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)
    * Swanson Chicken Broth 99% Fat Free, 2 cup (remove)
    * Water, tap, 2 cup (8 fl oz) (remove)
    * *Baked Potato, with skin, 3 medium (2-1/4" to 3-1/4" dia.) (remove)
    * Sage, ground, 1 tbsp (remove)
    * Onions, raw, 1 small (remove)
    * Garlic, 2 clove (remove)
    * *Grey Poupon Dijon Mustard, 2 tsp (remove)
    * Butter, salted, 2 tbsp (remove)


first off, before doing anything, boil your chicken breast until no longer pink in the middle. pull them out of the water and let cool. Reserve 2 cups of the cooking water. When the chicken is cooled, shred with a fork and set aside. In the same pot as you cooked the chicken, add the mushrooms and cook over low heat until tender. Add the potatoes, onions, celery, and garlic, and let cook for about 10 minutes. Next, add the flour and butter to the pot to make a roue. When the butter and flour has cooked down and has made a sort of paste, add the reserved cooking water. When mixture has become thickened like gravy, add the chicken broth. Last but not least, add the chicken, cream, and dijon, and let simmer for about an hour over very low heat! YUM ! i like to serve mine with crusty french bread, (not included in calorie count) hope u enjoy

Serving Size: makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MALISA3.

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