PA Mock Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.1
  • Total Fat: 3.2 g
  • Cholesterol: 65.3 mg
  • Sodium: 76.2 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 16.1 g

View full nutritional breakdown of PA Mock Chicken Pot Pie calories by ingredient
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This is a wet version of pot pie and is very hearty like a stew This is a wet version of pot pie and is very hearty like a stew
Number of Servings: 6


    4 chicken thighs - skin removed
    2 large red potatoes - cubed
    10 baby carrots - diced
    1/3 cup frozen peas
    6 oz. egg noodles
    8 boullion cubes
    1 bay leaf
    3 tablespoons cornstarch


Fill 4 quart stock pot 3/4 of the way full with tap water. Add chicken thighs with bones in and cook. (I used frozen chicken so my cook time was increased.) Remove chicken and debone and shred chicken. Place back in stock pot adding boullion cubes. Add peas, carrots and potatoes to the pot with spices. Let simmer on medium low heat for about 90 minutes stirring occassionally. Add cornstarch mixed with cold water to the pot as you continue to stir so there are not any lumps. Sauce will begin to thicken quite a bit. Add egg noodles to mixture. Reduce heat and simmer for another 30 minutes stirring frequently.

Makes 6 10 ounce servings. Serve with butter bread or dinner rolls and a salad.

Number of Servings: 6

Recipe submitted by SparkPeople user KAJORDAN73.

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