Chicken pot pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.4
  • Total Fat: 17.5 g
  • Cholesterol: 28.6 mg
  • Sodium: 544.5 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Chicken pot pie calories by ingredient
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calories calculated for 1 pie crust instead of 2 calories calculated for 1 pie crust instead of 2
Number of Servings: 6


    1 cup sliced carrots

    1 cup frozen green peas

    1/2 cup sliced celery

    1/3 cup butter

    1/3 cup chopped onion

    1/3 cup all-purpose flour

    1/2 teaspoon salt

    1/4 teaspoon black pepper

    dash poultry seasoning

    1 3/4 cups vegetable broth

    2/3 cup milk

    2 (9 inch) unbaked pie crust or just 1 on top to cut calories


1.Preheat oven to 425 degrees F.
2.Cover carrots, peas, and celery with water in small saucepan. Cover and boil until tender (approx 10-15min). Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and poultry seasoning. Slowly stir in vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat.
4. Place the veggie mixture in bottom pie crust directly into pie plate if using 1 crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make sure to cut several small slits in the top to allow steam to escape.
5. Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.

Cool for 10 minutes before serving.

Serving Size: Makes 6-8 servigs

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