Classic Chicken Pot Pie

13 70 594
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 6
Classic Chicken Pot Pie
Health Highlights


1/2 tsp Black pepper
1/3 cup Butter, salted
1 cup chopped Carrots (or sliced)
1/2 cup diced Celery (or sliced)
1 dash 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


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 594
Calories from fat 294
Calories from saturated fat 119
Total Fat 33 g
Saturated Fat 13.3 g
Trans Fat 0.4 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 12.5 g
Cholesterol 86 mg
Sodium 704 mg
Potassium 586 mg
Total Carbohydrate 50 g
Dietary Fiber 4.2 g
Sugars 7.1 g
Protein 26.7 g

Dietary servings

Per Portion

Grain 2.5
Meat 0.9
Meat Alternative 0.2
Milk 0.1
Vegetables 1.0

Energy sources