Chicken Pot Pie
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories614.6 kcal (31%)
Total Fat40.9 g (58%)
Carbs37.2 g (14%)
Sugars2.5 g (3%)
Protein22.9 g (46%)
Sodium1006.8 mg (50%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cupbutter
⅓ cupflour
2 ¾ cupschicken broth
½ teaspoonsalt
½ teaspoonpepper
3 ½ cupschicken
chopped and cooked
10 ouncesfrozen mixed vegetables
thawed
½ cupcelery
chopped
3eggs
hard-cooked
Pastry
Instructions
Step 1
Melt butter in large heavy saucepan; add flour, stirring until smooth. Cook for 2 minutes, stirring constantly. Gradually add chicken broth; stirring constantly, until thickened and bubbly. Stir in s&p. Stir in chicken, vegetables, and eggs. Spoon mixture into a lightly greased 9x13 baker.
Pastry
Step 2
Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, until ingredients are moistened.
Step 3
Roll out to 1/8 inch thickness. Either cut into strips for a lattice or lay across casserole, cutting vents.
Step 4
Bake pie at 400° for 35 minutes or until crust is golden and pie is bubbly .
Notes
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