Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.1
  • Total Fat: 18.9 g
  • Cholesterol: 49.0 mg
  • Sodium: 885.9 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 10.1 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Number of Servings: 8


    1 cup diced potatoes
    1 cup sliced carrots
    1/2 cup chopped onion
    1/2 cup butter
    1/2 cup flour
    1/2 tsp salt
    1/2 tsp thyme
    1/2 tsp pepper
    1 1/2 cup chicken broth
    3/4 cup fat free milk
    2 cups canned chicken
    1/2 cup frozen peas
    1/2 cup frozen corn
    1 9 in. double pie crust (ready made)


cook potatoes and carrots in a large saucepan until crisp tender (about 10 minutes). Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes, or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from heat.
Line 1 pie plate with bottom pastry; trim even with edge of plate. Fill pastry shell with chicken mixture. Roll out remaining pasty to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits into top of pie.
Bake at 425 degrees for 40 minutes. Let stand for 15 minutes before cutting.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user INDYGIRL2003.

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