Classic Chicken Pot Pie

Classic Chicken Pot Pie

Health Rating
Prep Cook Ready in Servings
20 min 50 min 1 h 10 min 6
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Ingredients


1/2 tsp Black pepper
1/3 cup Butter, salted
1 cup chopped Carrots (or sliced)
1/2 cup diced Celery (or sliced)
1/4 tsp Celery seed
2 breast Chicken breast, boneless, skinless
1 3/4 cup Chicken broth (stock)
1 cup Frozen green peas
2/3 cup Partly skimmed milk, lactose free, 2% M.F.
2 crust large Pie crust, unbaked (9 inches each)
1/2 tsp Salt
1/3 cup All-purpose white flour
1/3 cup Yellow onion

Instructions


Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown. Cool for 10 minutes before serving.

Nutrition Facts

Per Portion

Calories 592
Calories from fat 289
Calories from saturated fat 120
Total Fat 32 g
Saturated Fat 13.4 g
Trans Fat 0.6 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 12.3 g
Cholesterol 75 mg
Sodium 889 mg
Potassium 486 mg
Total Carbohydrate 50 g
Dietary Fiber 4.1 g
Sugars 7.2 g
Protein 25.8 g

Dietary servings

Per Portion


Grain 2.5
Meat 0.9
Meat Alternative 0.2
Milk 0.1
Vegetables 1.0

Energy sources


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