Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories438 kcal (22%)
Total Fat25 g (36%)
Carbs36.7 g (14%)
Sugars2.4 g (3%)
Protein16.2 g (32%)
Sodium765.4 mg (38%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

3 tablespoonsunsalted butter

1 lbboneless skinless chicken breast
cut into small bite size pieces

1 cupcarrots
sliced

½ cupcelery
sliced

½ cupyellow onion
chopped

1 ¼ teaspoonssalt

½ teaspoongarlic powder

½ teaspoondried thyme leaves

¼ teaspoonground black pepper

¼ cupall-purpose flour

½ cupcream

1 cupchicken broth

½ cupfrozen peas

2 tablespoonsflat-leaf parsley
minced, fresh

2pie crusts
1 top and 1 bottom, unbaked, could use pre-made refrigerated - 1 box
Instructions
Step 1
Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.

Step 2
Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
Step 3
Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
Step 4
Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
Step 5
Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
Step 6
Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
Step 7
Cool for 15-30 minutes before slicing and serving.**
Step 8
*Pouring hot filling into the unbaked pie crust will make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator. **The longer the pot pie can cool before slicing, the thicker/less runny the filling will be.
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