For the pie crust:
Thaw the pre-made crust at room temperature for at least 30 minutes before unrolling. Follow the instructions on your pie crust as to how to prepare. Prepare the filling while the crust is baking.
For the pot pie filling:
Start by washing/rinsing your veggies. Add some oil to a large skillet, add your onions and minced garlic, allow them to saute until fragrant. Add in the rest of the veggies. Pour your broth over the top, and reduce heat to a low simmer. The amount of broth is purely based on preference: the more broth, the runnier - the less broth, the thicker. Most pot pie recipes call for flour because it thickens your filling. (Grace uses less liquid so that she can avoid adding something that's sole purpose is to thicken).
Add the poultry seasoning, thyme, salt and pepper, and allow to simmer so that flavors can combine, roughly 20-25 minutes.
Once the pie crust is out of the oven, reduce the oven temperature to 350 then add the shredded chicken in with the veggies. This is the point to taste for any other seasonings you may need - butter, cream, etc.
Finally, pour the pot pie filling into prepared pie crust, top with mashed potatoes, and place into the oven for 20-25 minutes. Slice a few pieces of butter on top of the potatoes. Wrap the edges of the pot pie with aluminum foil to keep it from burning.
After 20-25 minutes, remove the pot pie from the oven, allow it to cool for a few minutes. Serve with flaky biscuits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1432g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1694 (64%)|
|Amt Per Serving||% DV|
|Total Fat 188.2g||251 %|
|Saturated Fat 69.7g||349 %|
|Monounsaturated Fat 70.4g|
|Polyunsanturated Fat 32.7g|
|Cholesterol 818.5mg||252 %|
|Sodium 1759.7mg||61 %|
|Potassium 2557.7mg||67 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 11.6g||47 %|
|Sugars, other 36.9g|
|Protein 182.4g||261 %|
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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: 2630
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