Chicken pot pie - home made

Chicken pot pie - home made
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 589.1
  • Total Fat: 22.4 g
  • Cholesterol: 70.0 mg
  • Sodium: 752.4 mg
  • Total Carbs: 63.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 33.1 g

View full nutritional breakdown of Chicken pot pie - home made calories by ingredient
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Introduction

Yum. Not "light" but definitely lighter than anything you'd get at a restaurant or in the freezer aisle. Makes three very generous portions. Could easily stretch to feed 4. Leftovers are great served over wheat toast. Yum. Not "light" but definitely lighter than anything you'd get at a restaurant or in the freezer aisle. Makes three very generous portions. Could easily stretch to feed 4. Leftovers are great served over wheat toast.
Number of Servings: 3

Ingredients

    Butter, salted, 1.50 tbsp
    Low sodium chicken broth, 2 cups
    Chicken Breast, no skin, 10 ounces, cooked
    Carrots, raw, 150 grams (about 2 medium)
    Celery, raw, 60 grams (about one stalk)
    Peas, frozen, 100 grams (about a cup)
    Waxy potato, 150 grams (one medium)
    Flour, white, 0.25 cup
    Onion pearl, 150 grams
    PILLSBURY, Grands Crescent Rolls, 3 serving

Directions

Prep filling: Cut potato and carrot into bite sized pieces. Par cook for about five minutes in boiling water. Add onions in and return to a boil. Drain all and set aside. Add chicken and peas.

Make gravy: Melt butter over medium heat. Add celery (diced) and cook until softened, about five minutes. Add broth and bring to boil. Mix flour in a small bowl with enough water to make it goopy like paste. Add to broth slowly, whisking the entire time. Gravy will thicken as it cooks. You want it to be very thick when mixed with the meat and veg as it will thin out in the oven. Add any herbs at this point and turn off the heat.

Assemble: combine gravy and fillings and transfer to a sprayed casserole dish. Roll dough until thin and perforations are sealed. Top the dish with the dough and cut a few steam vents. Trim excess dough, but leave about a half inch hanging over the side.

Bake: at 375 for 30 minutes or until the top is browned and the center bubbly.

Number of Servings: 3

Recipe submitted by SparkPeople user EMI101908.

TAGS:  Poultry |

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