Chrissy's Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 357.6
  • Total Fat: 15.8 g
  • Cholesterol: 42.5 mg
  • Sodium: 767.6 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 21.4 g

View full nutritional breakdown of Chrissy's Chicken Pot Pie calories by ingredient
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Number of Servings: 6


    2 TBSP whipped butter
    1 medium onion, chopped
    1 cup sliced carrots
    2 cloves garlic, minced
    2 cups cremini or white mushrooms, sliced
    3 oz. pearl onions, or 1 cup frozen
    2 cups chopped cooked chicken (leftover or pulled from a roasted chicken)
    1/4 cup flour
    2 cups chicken broth, warmed
    1 cup skim milk
    1/2 cup fat free half & half
    1 1/2 cups frozen peas
    salt and pepper to taste
    1 sheet puff pastry, defrosted
    2 egg whites, beaten


Heat the butter in a large saucepan over medium heat. Cook the onion, carrots, pearl onions (if using fresh) and garlic until soft, about 5 minutes. Add the mushrooms, (and pearl onion if using frozen) and cook, stirring occasionally, for another 5 minutes. Stir in the chicken and the flour.

Slowly add the chicken broth, whisking to avoid clumping (having the broth warm helps smooth out the sauce). Add the milk and half-and-half and simmer for 10-15 minutes, until the sauce has thickened and lightly clings to the vegetables and chicken. Stir in the peas. Season with salt & pepper to taste.

Preheat the oven to 375*F. Pour chicken mixture into a 9X13 inch baking dish. Roll out the pastry on a floured surface to the size of the baking dish. Cover top of chicken mixture with pastry. Pinch the dough around the edges of the baking dish to secure it. Brush the top with the egg whites and bake until golden brown, about 25 minutes.

Cut into 6 squares and serve.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user CATMARTENS.

TAGS:  Poultry |

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