Chicken Pot Pie with Whole Wheat Crust

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 278.5
  • Total Fat: 7.3 g
  • Cholesterol: 41.4 mg
  • Sodium: 357.9 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 16.3 g

View full nutritional breakdown of Chicken Pot Pie with Whole Wheat Crust calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Homemade chicken pot pie with whole wheat crust. Serve smaller portions with steamed veggies or a salad on the side, or use larger portions.

I cut this into 12 servings because I have a family of 6, but you could change it to 8 or 10 for larger servings (see adjustments below recipe instructions).
Homemade chicken pot pie with whole wheat crust. Serve smaller portions with steamed veggies or a salad on the side, or use larger portions.

I cut this into 12 servings because I have a family of 6, but you could change it to 8 or 10 for larger servings (see adjustments below recipe instructions).

Number of Servings: 12

Ingredients

    Crust:
    3 cups whole wheat flour
    1 t sea salt
    2 t baking powder
    1 cup lowfat buttermilk, kefir or 1% milk
    1/3 cup unsalted butter, melted

    Filling:
    3 cups cooked chicken, diced
    3 cups homemade chicken broth
    2 med. potatoes, diced
    4 cups frozen mixed vegetables
    2 T arrowroot powder or corn starch
    1/3 cup water

Directions

Crust:

Mix together flour, baking powder and salt. Mix in buttermilk and melted butter.

Knead the the dough.

Roll out the dough to make a large rectangle (to fit your 9 x 13 dish - it doesn't have to be perfect, but you can get it pretty close with practice). Set aside crust.

Filling:

Mix the arrowroot powder (or corn starch) and water together. Bring the broth to a boil in a large pot. Stir arrowroot powder and water mixture into the broth (make sure the arrowroot is dissolved). Whisk broth until it thickens. Add potatoes. Bring to a boil, then turn heat down and cook potatoes until they are almost tender. Add frozen vegetables and cook until tender. Stir cooked chicken into the broth mixture. Pour into a 13 x 9 casserole dish. Place crust on top. Bake at 400 degrees for 20 –30 minutes or until top is golden brown.

Makes 12 yummy servings.

For 10 servings, change calories to 334.3, fat to 8.8, carbohydrate to 44.8, protein to 19.6, fiber to 7.0.

For 8 servings, change calories to 417.8, fat to 11.0, carbohydrates to 56.0, protein to 24.4, fiber to 8.7.

Number of Servings: 12

Recipe submitted by SparkPeople user ANDIJEANE.

Rate This Recipe