***Mom's Homemade Chicken Pot Pie***
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,024.6
- Total Fat: 61.8 g
- Cholesterol: 163.2 mg
- Sodium: 5,760.7 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 5.9 g
- Protein: 62.2 g
View full nutritional breakdown of ***Mom's Homemade Chicken Pot Pie*** calories by ingredient
Number of Servings: 1
Ingredients
-
4 Tbps Butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 Cups Diced or shredded boiled chicken breast
1/4 cup Flour
3 cup Low Sodium Chicken Broth
1/4 tsp Tumeric
Salt and Pepper to taste
Chopped fresh thyme or Dried to Taste
1/4 cup Half & Half
1 Whole unbaked pie crust
Directions
Preheat oven 375F.
Melt butter in large pot add onions, celery, and carrots. Cook till translucent, about 3 minutes. Stir in chicken then sprinkle in flour, stir to combine. Cook for 1 minute, then pour in broth and stir. Let cook and thicken.
Once thickened add tumeric, salt, pepper, and thyme.
Add Half and half, stirmixture and let it bubble up and thicken, about 3 minutes. Turn off heat.
Pour into baking dish. Roll pie crust over top and press dough to edes stick to outside of pan. cut little vents in surface of the dough.
Bake for 25-30minutes.
Serving Size: 12
Number of Servings: 1
Recipe submitted by SparkPeople user MOM0816.
Melt butter in large pot add onions, celery, and carrots. Cook till translucent, about 3 minutes. Stir in chicken then sprinkle in flour, stir to combine. Cook for 1 minute, then pour in broth and stir. Let cook and thicken.
Once thickened add tumeric, salt, pepper, and thyme.
Add Half and half, stirmixture and let it bubble up and thicken, about 3 minutes. Turn off heat.
Pour into baking dish. Roll pie crust over top and press dough to edes stick to outside of pan. cut little vents in surface of the dough.
Bake for 25-30minutes.
Serving Size: 12
Number of Servings: 1
Recipe submitted by SparkPeople user MOM0816.