Chicken Pot Pie
Preheat oven to 400 degrees. Grease a 9x9x2 square baking pan.
In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt & pepper. Stir in the flour and cook for about 3-4 minutes for a blond roux. Stir in the chicken stock and bring the liquid to a boil. Reduce to a simmer and continue to cook for 4-6 minutes, or until the sauce starts to thicken. Add in the 1/2 and 1/2 and continue to cook for 4 minutes. Season with salt & pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly.
Line the baking dish with one of the crusts. Pour the filling into the prepared pan. Place the other crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimpt the edges of the pan and place on a baking skeet. Place the sheet in the oven and bake for about 25-30 minutes or until the crust is golden brown and crispy.
Remove from the oven and cool for 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 Serving (1753g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2293 | ||
Calories from Fat: 1181 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.2g | 175 % | |
Saturated Fat 75.6g | 378 % | |
Monounsaturated Fat 41.3g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 495.9mg | 153 % | |
Sodium 1921.5mg | 66 % | |
Potassium 4825.1mg | 127 % | |
Total Carbohydrate 168.9g | 50 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 167.2g | ||
Protein 114.6g | 164 % | |
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: 2293
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