Grammy's Chicken Pot Pie
by Cozyscratchcook
This recipe is very satisfying and flavorful.
INGREDIENTS
- Ready made pie crust (top and bottom)
- 1 bag frozen mixed vegetables ; thawed
- 1 cup cooked potatoes ; cubed
- 3 Chicken Breasts ; cubed
- 0.5 Onion ; chopped
- 1 tbsp Olive Oil
- 2 tbsp butter
- 2 tbsp flour
- 1 1/4 cups Milk
- 1 can Cream of Chicken Soup
- 0.5 tsp California Style Onion Powder
- 1 tsp All-purpose Seasoning
- 1 tsp Thyme
- 1/2 tsp. Salt
- 1/4 tsp Pepper
- 1 glass pie plate
INSTRUCTIONS
In a medium frying pan saute chopped chicken, onion and thyme until tender with no pink showing. Remove from heat. If needed drain any fat and set aside. In a large frying pan over low heat melt butter then add flour mixing this together slowly. Do not burn. After butter and flour are mixed slowly add one cup of milk stirring constantly. When mixed turn heat to the lowest setting. Add thawed mixed vegetables, onion powder and all-purpose seasoning, salt and pepper, stir, add soup, stir and add potatoes and stir. Remove from heat. Take chicken mixture and combine with rest of the ingredients in the large saucepan. Spray cooking oil on glass pie plate and place one of the pie crusts in the plate. Now pour chicken mixture into the pie plate, then top with remaining pie crust. Be sure to crimp your edges. Cut slits in the top pie crust to release the steam. Bake at 375 degrees for 1 hour and 15 minutes. Let rest for 5 minutes before cutting.
NOTES
Umm umm Good, a Pie Pumpkin!
Cozyscratchcook
A few changes to recipe - I used a nine inch pie crust which allowed for half of the ingredients. I only used 2 Costco chicken breasts as it seemed quite a bit. I also used onion soup mix as I didn't have onion powder. I added a bit less onion because of having less chicken and my wife not being a big fan of onions. Our oven seems to cook things faster so I only put on for 1hr.
Millerjason
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (417g) | ||
| Recipe Makes: 4 | ||
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| Calories: 466 | ||
| Calories from Fat: 149 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.5g | 22 % | |
| Saturated Fat 6g | 30 % | |
| Monounsaturated Fat 5.7g | ||
| Polyunsanturated Fat 2.7g | ||
| Cholesterol 123.2mg | 38 % | |
| Sodium 757.4mg | 26 % | |
| Potassium 818mg | 22 % | |
| Total Carbohydrate 31.1g | 9 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 28.9g | ||
| Protein 45.8g | 65 % | |
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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. |
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Calories per serving: 466
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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