Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 360.8
  • Total Fat: 9.7 g
  • Cholesterol: 32.5 mg
  • Sodium: 1,039.5 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 16.8 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient


Introduction

A shepherd's pie version of chicken pot pie, with mashed potatoes instead of a crust A shepherd's pie version of chicken pot pie, with mashed potatoes instead of a crust
Number of Servings: 8

Ingredients

    16.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
    4.0 carrot Carrots, cooked
    1.0 medium (2-1/2" dia) Onions, raw
    1.0 can (303 x 406) Peas, canned
    2.0 cup (8 fl oz) Chicken Broth or Bouillon
    10.0 serving Mashed Potatoes Idahoan Real Premium Mashed Potatoes (GS) 1/2 cup prepared
    6.0 tbsp Imperial Stick Margarine
    0.25 cup Flour - Gold medal all purpose flour

Directions

1. Dice onions, carrots, and chicken. 2. Put chicken in a pan with olive oil (and I add a little Mrs. Dash) and cook until done. 3. While chicken cooks, put carrots and undrained peas into a microcooker, add water to cover, and microwave on high for 15 minutes. 4. Prepare 12 servings of mashed potatoes according to directions on box. You will have a little left over. 5. If using chicken bouillon cubes, put two into a pot with 2 cups of water and bring to a boil. 6. Melt margarine in a large pan. Add onions and cook until transparent. Add 1/4 cup flour and cook & stir for 1 minute to form a roux. Add bouillon to pan and stir until thickened. 7. Drain vegetables and add them and the cooked chicken to the sauce from step 6. Stir to combine. 8. Put chicken mixture in the bottom of a large casserole dish. Cover with mashed potatoes.

Serving Size: 1/8 of casserole

Number of Servings: 8.0

Recipe submitted by SparkPeople user SLEEPY113.