By The Pie Doctor
Chicken Pot Pie
6 steps
Cook:45min
Here's a savory Chicken Pot Pie recipe perfect for a chilly Sunday afternoon. It's a great way to use leftover rotisserie chicken and vegetables (I added green beans and some water chestnuts to mine).
Updated at: Thu, 17 Aug 2023 13:48:14 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Nutrition per serving
Calories1650.9 kcal (83%)
Total Fat105.4 g (151%)
Carbs109 g (42%)
Sugars28.9 g (32%)
Protein73.2 g (146%)
Sodium2104.4 mg (105%)
Fiber16 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Sauté onion, celery, and carrots in butter until crisp-tender.
Step 2
Add herbs and garlic and cook until aromatic.
Step 3
Stir in flour and cook for about 2 minutes to remove the raw flour taste.
Step 4
Add cooked chicken and frozen vegetables.
Step 5
Slowly stir in broth and cream and cook until mixture thickens.
Step 6
Pour into prepared pie shell or dish, top with pastry crust, and bake at 350˚ F for 45 minutes until crust is browned.
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Notes
10 liked
0 disliked
Easy
Moist
Under 30 minutes
Go-to
One-dish
