Chicken pot pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 368.0
- Total Fat: 13.7 g
- Cholesterol: 34.1 mg
- Sodium: 1,272.0 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 1.9 g
- Protein: 17.0 g
View full nutritional breakdown of Chicken pot pie calories by ingredient
Submitted by: MATOCIQUALA
Introduction
A great way to dispense with leftovers from a chicken dinner. A great way to dispense with leftovers from a chicken dinner.Number of Servings: 8
Ingredients
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Pie crust, frozen, ready-to-bake, 2 crust, 9"
Chicken Breast, no skin, 14 ounces (about two boneless breasts)
Chicken stock, 3 cups
Flour (as needed: a few tablespoons)
Lukewarm water, about a half-cup
Cooked Boiled Potato 2 cups
Mixed coarse-cut vegetables such as Bird's Eye Normandy Blend, 3 cups fresh or thawed.
Onions, raw, 1 medium
Thyme, ground, 1 tbsp
Rosemary, dried, 1 tbsp
Bay Leaf
Fresh garlic to taste
Tips
This can be made even lighter by using only one crust--top or bottom, cook's choice.
Directions
Thaw and line a 9" pie plate with the crust, or make your own crust.
Sweat the onions and garlic over low heat until they are caramelized. Meanwhile, simmer the chicken stock in a sautee pan with the herbs and the diced chicken breasts until the chicken is cooked. If you are using cooked leftover chicken, just simmer the stock with the herbs for ten minutes or so.
Remove the chicken breasts and bay leaf; return the stock to the pan. Whisk together two or three tablespoons of flour with the lukewarm water until lumps have been removed. Slowly add the flour mixture to the stock, whisking continuously. Simmer the stock until it thickens into gravy.
Place the potatoes, vegetables, onions, and diced chicken into the pie crust, mixing them together. Pour the gravy over and seal with the top crust. Cut two or three slits in the top crust to allow steam to escape.
You may brush the top crust with egg or milk to encourage browning.
Bake at 350 degrees until the crust is browned.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MATOCIQUALA.
Sweat the onions and garlic over low heat until they are caramelized. Meanwhile, simmer the chicken stock in a sautee pan with the herbs and the diced chicken breasts until the chicken is cooked. If you are using cooked leftover chicken, just simmer the stock with the herbs for ten minutes or so.
Remove the chicken breasts and bay leaf; return the stock to the pan. Whisk together two or three tablespoons of flour with the lukewarm water until lumps have been removed. Slowly add the flour mixture to the stock, whisking continuously. Simmer the stock until it thickens into gravy.
Place the potatoes, vegetables, onions, and diced chicken into the pie crust, mixing them together. Pour the gravy over and seal with the top crust. Cut two or three slits in the top crust to allow steam to escape.
You may brush the top crust with egg or milk to encourage browning.
Bake at 350 degrees until the crust is browned.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MATOCIQUALA.
