Chicken and Vegetable Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 276.1
  • Total Fat: 9.9 g
  • Cholesterol: 42.5 mg
  • Sodium: 490.2 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.6 g

View full nutritional breakdown of Chicken and Vegetable Pot Pie calories by ingredient
Submitted by:


Comfort food from my childhood, now homemade, not frozen. Comfort food from my childhood, now homemade, not frozen.
Number of Servings: 8


    1 lb chicken breast, boneless and skinless
    1 tbsp Extra Virgin Olive Oil
    1 large Onions, chopped
    4 Carrots, chopped
    2 stalks celery, chopped
    1 clove Garlic, minced
    3 tbsp all purpose flour
    1/2 cup dry White Wine
    2 cup 2% milk
    1 package (10 oz) Peas, frozen
    3/4 tsp Salt
    1/4 tsp Pepper, black
    1 9-inch store-bought pie crust, thawed if frozen


Heat oven to 400 degrees F. Cook the chicken in a pot of simmering water until cooked through, 10-12 minutes. Let cool, then shred.

Meanwhile, heat the oil in a large skillet or saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook, stirring, until they begin to soften, 6-8 minutes. (Do not let them darken.) Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2-3 minutes. Stir in the chicken, peas, salt, and pepper. Transfer to a 1 1/2 - 2 qt round baking dish.

Lay the crust on top, pressing the edge to seal. Cut several vents in the crust. Place the dish on a baking sheet and bake until the filling is bubbling and the crust is golden, 30-35 minutes.

Serving Size: 1/8 of pie

Number of Servings: 8

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Poultry |

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