Try this Chicken Pot Pie with Herb and Cheddar Crust recipe, or contribute your own.
Suggest a better descriptionHeat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2558g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5405 | ||
Calories from Fat: 3309 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 367.7g | 490 % | |
Saturated Fat 134.7g | 674 % | |
Monounsaturated Fat 137.6g | ||
Polyunsanturated Fat 64g | ||
Cholesterol 1702mg | 524 % | |
Sodium 3169.5mg | 109 % | |
Potassium 4853.4mg | 128 % | |
Total Carbohydrate 89.3g | 26 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 75.5g | ||
Protein 416.1g | 594 % | |
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: 5405
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