Chicken Potpie

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4 of 5 (1)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 358.5

Total Fat: 16.8 g
Cholesterol: 70.4 mg
Sodium: 877.5 mg
Total Carbs: 24.8 g
Dietary Fiber: 3.3 g
Protein: 26.9 g

View full nutritional breakdown of Chicken Potpie calories by ingredient

Introduction

This recipe came from light and tasty and I love it! It's really easy to make and a great way to use leftover chicken or turkey. This recipe came from light and tasty and I love it! It's really easy to make and a great way to use leftover chicken or turkey.

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 - 16 oz. frozen vegetable

2 1/4 cups cubed cooked chicken

1/4 cup butter

1/4 cup flour

3/4 tsp dried thyme

1 - 14.5 oz can chicken broth

2 tsp. chicken bouillon granules

1 - pastry for single-crust pie

(I like a top and bottom crust, that changes the calorie count to 466 for each of the 6 servings)

Directions

Grease a deep 2 1/2 qt. baking dish add the bottom crust if you want *changes the calorie count to 466* then set aside.

In a medium saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and vegetables to pan and fold together. Then add mixture to the baking dish.

Roll out pastry to fit top of dish. Place over filling; trim and flute edges, cover crust edge with foil to prevent over browning. Cut slits in top. Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ANNAMENIEL.