Homemade Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 365.4
  • Total Fat: 15.0 g
  • Cholesterol: 105.5 mg
  • Sodium: 301.2 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.9 g

View full nutritional breakdown of Homemade Chicken Pot Pie calories by ingredient
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Introduction

Time to cook chicken isn't included in prep as it depends on whether you use a whole chicken or chicken pieces. Time to cook chicken isn't included in prep as it depends on whether you use a whole chicken or chicken pieces.
Number of Servings: 20

Ingredients

    Sanderson farm roasting chicken, 56 oz (about 6 lbs before cooked)
    Weis fresh from the fields sliced potatoes, 1-15 oz can
    Heinz Homestyle Classic Chicken Gravy, 18 oz jar
    Weis from the field, no salt addes whole kernel golden sweet corn, 1-15 oz can
    Weis fresh from the field, no salt added sweet peas, 1-15 oz can
    Weis fresh from the field, no salt added carrots, 1-15 oz can
    Weis from the field; no salt added cut green beans, 1- 15 oz can
    *Flour, white, 2 Tbl
    Weis classic egg noodles, pot pie ones, 2--12 oz bags

Directions

I cooked the chicken in the slow cooker for several hours and then saved the broth. Skim fat off broth after it cools. Pull all the chicken meat off the bones and discard the bones, skin and any fat remaining.

In large pot, put chicken broth, chicken gravy, chicken meat and all of the vegetables. When water is boiling, add the egg noodles and cook until noodles and vegetables are tender.
Mix 2 Tablespoons of flour into 3/4 C water and shake until it is well blended. Stir into the pot pie to thicken it.
Cooking time may vary depending on if you substitute fresh vegetables for canned and how thick you want the pot pie.

Serving Size: About 20 -- 1 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user MECEDB63.

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