Scrumptious, homemade pot pie. Even my finicky 4 year old ate it in complete silence!
Preheat oven to 375 F
In a saucepan, combine chicken, carrots, green beans, 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 mild. Simmer over medium-low heat until thick. Remove from heat and set aside.
Brush bottom of pie crust with egg white. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Brush top with remaining egg white and cut several small slits in the top to allow steam to escape.
Bake in preheated oven for 40-45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 4 | ||
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Calories: 331 | ||
Calories from Fat: 219 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 72.5mg | 22 % | |
Sodium 803.1mg | 28 % | |
Potassium 349.2mg | 9 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 17.3g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 331
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