Try this Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionBoil chicken with some garlic salt until cooked and bit size chopped potatoes in separate pots until just soft enough to poke with a fork. Shred chicken and set both aside. In small sauce pan melt butter and mix with flour until pasty. Add salt, pepper and thyme. Set aside. In large saucepan that can hold all ingredients, combine chicken broth and whipping cream and heat up. Add butter and flour mixture and mix. Add chicken and potatoes while still on med to low heat. Add veggies and make sue everything gets hot. Serve in 2 9 inch pie plates eight pastries. Use additional pastry to cover and seal sides. Cook at 375 degrees for 40-45 minutes. Put tin boil under rack since it can spill over. This is a very thick and hearty chicken pot pie. Freezes beautifully. Pull out of freezer, defrost and cook in the oven. This is a family favorite - not runny!
From Suzanne Ranck
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 330 | ||
Calories from Fat: 227 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 98.1mg | 30 % | |
Sodium 139.5mg | 5 % | |
Potassium 370.7mg | 10 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 8.7g | ||
Protein 15.7g | 22 % | |
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: 330
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