Try this Chicken pot pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees.
In the saucepan over medium heat, cook chicken. Then cook onions, carrots, and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Add broccoli florets and peas. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust (if desired). Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush with egg wash if desired.
Bake in the preheated oven for 30 to 35 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 (1042g) | ||
Recipe Makes: 1 | ||
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Calories: 1646 | ||
Calories from Fat: 1162 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 129.1g | 172 % | |
Saturated Fat 80.5g | 403 % | |
Monounsaturated Fat 33.3g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 335.5mg | 103 % | |
Sodium 2286.7mg | 79 % | |
Potassium 910.1mg | 24 % | |
Total Carbohydrate 105.3g | 31 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 89.2g | ||
Protein 22.8g | 33 % | |
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: 1646
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