Chicken Pot Pie Recipe
Ingredients
- 1 cup Chopped Onion
- 1 cup Chopped Celery
- 1 cup Chopped Carrots
- 1 (10-oz) pkg Frozen Peas (optional)
- 1/3 cup Margarine
- 1/2 cup Flour
- 2 cups Chicken Broth
- 1 cup Half n Half
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 4 cups Chicken, cooked and cubed
- 2 Piecrusts (use deep dish if purchasing pre-made pie crusts)
Directions
- Sauté vegetables in butter/margarine until soft - about 10 minutes. Add flour and cook 1 minute. Add broth, half n half and peas. Stir well. Cook until thick and bubbly. Add chicken.
- Line pan with one piecrust, bring up around sides. Pour in chicken mixture. Cover with second piecrust and seal edges.
- Bake at 400 degrees for 45 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 421 | |
| Calories from Fat 240 | 57% |
| Total Fat 26.8g | 34% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 1.88g | |
| Cholesterol 80mg | 27% |
| Sodium 784mg | 33% |
| Potassium 487mg | 14% |
| Total Carbs 19.35g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.58g | 3% |
| Protein 24.85g | 40% |
