Chicken and Vegetable Pot Pie
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
Introduction
Comfort food from my childhood, now homemade, not frozen. Comfort food from my childhood, now homemade, not frozen.Number of Servings: 8
Ingredients
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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
Directions
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.
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.