Picky Chicky Pie (Chicken Pot Pie)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 376.6
  • Total Fat: 13.0 g
  • Cholesterol: 41.2 mg
  • Sodium: 1,119.4 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 23.5 g

View full nutritional breakdown of Picky Chicky Pie (Chicken Pot Pie) calories by ingredient
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Introduction

For my picky guy... nothing in there he won't eat. <3

This cooks up easily with no bottom crust to worry about. You can adjust the salt to taste and use low sodium alternatives to keep your numbers down if you like.

NOTE: The easiest way I found to handle the store-bought crust was to gently loosen the edges around the foil pan and then flip it over onto my open hand - then flip again onto the prepared pie. If it breaks you can repair it with water.
For my picky guy... nothing in there he won't eat. <3

This cooks up easily with no bottom crust to worry about. You can adjust the salt to taste and use low sodium alternatives to keep your numbers down if you like.

NOTE: The easiest way I found to handle the store-bought crust was to gently loosen the edges around the foil pan and then flip it over onto my open hand - then flip again onto the prepared pie. If it breaks you can repair it with water.

Number of Servings: 4

Ingredients

    1 9" ready-made pie crust, single
    1 tsp extra virgin olive oil
    1 cup diced potato
    1/2 cup diced carrots
    3/4 cup chicken broth, low-sodium
    1 cup chicken broth, low-sodium
    2 tbsp white flour
    10 ounces of cooked chicken breast, no skin, diced
    1 cup frozen corn
    1 cup frozen peas
    1/4 cup chopped green onion
    2 tbsp milk, nonfat
    1 tsp black pepper
    1 tsp sea salt


Directions

1. Preheat oven to 400F and thaw pie crust if frozen.
2. Whisk together flour and 3/4 cup broth in small bowl.
3. Dice carrot and potato (small) and microwave for 3 minutes to pre cook.
4. Add olive oil, 1 cup broth, salt, pepper and any optional seasonings (I use Spicy Mrs. Dash!!) to a medium pot over medium heat.
5. Bring to a simmer and add carrots/potatos, simmer.
6. Whisk the flour/broth mixture into the pot and stir constantly until thickened.
7. Reduce heat and stir in diced chicken (1/2" pieces) and frozen peas & corn. Stir well.
8. Spoon mixture into a 9" pie plate or round cake pan and cover with the single pie crust.
9. Press crust tightly to the pan, pinching to flute the edges. Cut a few slits in the top and brush the milk over the entire surface.
10. Bake for 30-45 minutes, until crust is nicely browned.

Number of Servings: 4

Recipe submitted by SparkPeople user TASHTEGO.

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