Chicken Pot Pie

11 60 492
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 8
Chicken Pot Pie
Health Highlights


1 tbsp Butter, unsalted (filling)
1/2 medium White onion (finely chopped - filling)
1 breast Chicken breast, boneless, skinless (1 cup cubed - I like to poach mine to keep it nice and moist - filling)
6 potato Potato (peeled and diced - filling)
4 medium Carrots (peeled and diced - filling)
4 cube Chicken bouillon, Knorr (filling)
3 1/2 cup All-purpose white flour (biscuit)
2 tsp Baking powder (biscuit)
2/3 cup Butter, unsalted (cold - biscuit)
1 1/2 cup Partly skimmed milk, 2% M.F. (doesn't have to be 2% - biscuit)
1/4 cup, shredded Cheddar cheese (biscuit)



Melt butter in large stock pot. Fry up onion until translucent and transfer small dish. Boil potatoes and carrots in enough water to cover them with chicken stock cubes.

Once cooked, transfer enough carrots, potatoes and some broth into a blender to make 2 cups of liquid and blend until smooth. This makes your ‘cream sauce’ for your pie filling.

Drain the rest of the potatoes and carrots and add your blender sauce to this carrot/potato mixture.

Biscuit Crust:

Mix flour and baking powder together in a large bowl. Use a pastry blender and blend in butter until it resembles small pea sized crumbs. Stir in shredded cheddar cheese and add milk, mixing in until combined.

Knead mixture on a floured surface and roll out HALF of the biscuit mixture, pressing it into a lightly greased DEEP DISH pie plate, poking fork holes around the bottom. Bake at 450 degrees for approximately 6-7 minutes.

Pour carrot and potato mixture into pie plate and cover with remaining biscuit crust (having rolled it out into a circle and poking it with fork holes). Make sure to pinch the edges so that your filling doesn’t ooze out the sides.

When you bake this, put it on a cookie sheet to allow for spillage!

Bake for 15 minutes or until top crust looks cooked and lightly browned.

Nutrition Facts

Per Portion

Calories 492
Calories from fat 189
Calories from saturated fat 114
Total Fat 21.0 g
Saturated Fat 12.7 g
Trans Fat 1.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.1 g
Cholesterol 77 mg
Sodium 710 mg
Potassium 793 mg
Total Carbohydrate 61 g
Dietary Fiber 4.7 g
Sugars 5.0 g
Protein 17.4 g

Dietary servings

Per Portion

Grain 2.7
Meat 0.3
Milk 0.2
Vegetables 1.6

Energy sources


Meal Type(s)