Southern Living's Chicken Pot Pie Recipe. It's the best pot pie I've ever made.
Melt butter in a large pot over medium heat; add onion and celery and saute until tender. Add flour, stirring until blended; cook stirring constantly, 2 minutes. Stir in both and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots , and remaining ingredients. Pour in 9x13 baking pan. Top with pie crusts, cutting slits in top to vent. Bake at 400 degrees for 30 to 40 minutes or until golden brown. Let stand 15 minutes before serving.
This is great to make ahead and put in the freezer.
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Serving Size: 1 Serving (995g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 906 | ||
Calories from Fat: 376 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.8g | 56 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 106.3mg | 33 % | |
Sodium 912.2mg | 31 % | |
Potassium 1351.2mg | 36 % | |
Total Carbohydrate 104.6g | 31 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 91g | ||
Protein 31.9g | 46 % | |
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: 906
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