chicken pot pie

chicken pot pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 385.2
  • Total Fat: 11.7 g
  • Cholesterol: 34.4 mg
  • Sodium: 555.3 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 19.5 g

View full nutritional breakdown of chicken pot pie calories by ingredient
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Number of Servings: 8

Ingredients

    2 refrigerated pie crusts (ready made in the box that roll out)
    1.5 bags frozen mixed veggies (i like the steamer bag ones - faster!)
    3-4 medium potatoes
    2 chicken breasts, cut into chunks
    2-3 cups chicken/vegetable broth (vegetable broth was better actually)
    1/2 cup to 1 cup cornstarch (however much it takes to thicken it upÖ)
    1 garlic clove, pressed
    tarragon
    cumin
    seasoning salt
    pepper
    basil
    sage

Directions

*PREHEAT OVEN TO 400*
1. cook frozen veggies - mine was a steamer bag so I popped it in the microwave while the potatoes were cooking. Chop potatoes and put in a pot - fill with water just to cover the potatoes, then bring to a boil. cook until tender. combine mixed veggies and potatoes in a bowl and set aside.

2. cook chicken with herbs/spices. add to vegetable bowl.

3. combine broth, herbs, spices, and garlic. bring to a simmer, then reduce heat. the best way Iíve found to add cornstarch to thicken things is to put the cornstarch in a measuring cup (big one) and add COLD water - just enough to dissolve it. itíll be kinda thick but thatís okay. then slowly add the liquid cornstarch mixture to your broth - stirring as you do so. add, stir, add, stir - until its the desired thickness.

4. pour thickened sauce over vegetables/chicken mix - you can add all of it to make it really creamy, or add just enough to coat the mix. I prefer for it to be thoroughly coated but not like a soup.

5. take the first pie crust and set it in the bottom of the casserole dish. itís okay if it doesnt go totally up the sides. then pour in your filling and place the other pie crust on top of it. cut some slits in the top.

6. place in oven and cook until crust is nice and brown and insides are bubbling. let cool, then serve :)


Serving Size: makes 8 square servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENXYA.

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