Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 385.5
  • Total Fat: 19.1 g
  • Cholesterol: 43.6 mg
  • Sodium: 809.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 23.8 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Number of Servings: 1


    1/2 tsp garlic infused olive oil
    1/2 cup chopped carrots
    1 cup chopped celery
    1 cup whole mushrooms, chopped
    2 oz chicken breast cut into bite sized pieces
    1/2 TBS flour
    salt and pepper to taste
    1/4 cup chicken stock
    1 tsp marsala wine or sherry
    1/8 sheet ready to use frozen puff pastry (like Trader Joe's), thawed.


Preheat oven to 425. Heat the chicken stock and keep it warm.

Smash a clove of garlic and cook it in the olive oil over medium heat for 30 seconds to a minute. Discard garlic and add some olive oil cooking spray if necessary.

Saute veggies and let them soften slightly. After they've softened slightly, stir in thyme and take them off the heat.

Toss chicken with flour, salt and pepper. Put veggies back on burner and melt butter in the pan. Add chicken. Stir until the chicken starts to color.

Add hot broth and marsala, stirring to form a sauce and then let this bubble away for about 5 minutes.

Cut the puff pastry into six strips. Use two of the strips to form a pastry rim around the pots, bowls or ramekins that you'll be cooking the pot pie in. Spoon in the pot pie mixture. Use the remaining strips to make a crisscross pattern over the pots, attaching the strips to the rim.

Bake for about 20 minutes until puffed up well. Turn the pie about halfway through cooking.

Serves 1 (the recipe can easily be doubled, tripled, etc.

Number of Servings: 1

Recipe submitted by SparkPeople user JENSHAINES.

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