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Chicken Pot Pie II

Chicken Pot Pie II

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
chefbuzz

chefbuzz

Chicken and vegetables in a pie! Very easy and low in fat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
  4. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
  5. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
  6. Add chicken broth and bring to a boil. After it has become thick, add potatoes.
  7. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
  8. Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
  9. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
  10. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

UJOHNC00
119

UJOHNC00

1/28/2004

Made this delicious recipe last night with a few modifications. I used "Basic Flaky Pie Crust" from this site instead of pre-made crust, and used fresh mushrooms, carrots, brocolli, beans instead of their frozen counterparts. I also added granulated onion, some thyme, cheddar cheese, and used only one large potatoe (any more would be overkill). I didn't have any pie tins to accomodate this big pie, so used a 9x13 casserole instead and it turned out great. If you are looking for a good chicken pot pie recipe, you can trust that this one will exceed your expectations.

COmama2six
86

COmama2six

11/28/2007

I love that the filling has no "cream of" something soup. I usually had more chicken and veggies and make 2 pies for my family. And I use whatever veggies I have on hand at the time. It's a big hit here. I poach my chicken breasts in a pot of water with onion and celery and garlic and pepper corns and bay leaves...whatever sounds good at the time. Then I strain that liquid and use it as my chicken broth later, too.

CookingSherri
56

CookingSherri

9/17/2007

This is a great basic recipe if you want to make a pot pie without using heavy soups or creams. I changed it a fair amount (mostly b/c I didn't have all the ingredients)& it turned out great. I added 3 cloves of smashed garlic to the chicken water instead of garlic powder & I didn't have any frozen veggies or celery so I just used a combo of potatoes, baby carrots (which I added to the boiling potatoes) & onions. Also, instead of a pie crust I topped with biscuit dough. I only cooked it for approx 30 mins and it was perfect. Great recipe...both my kids loved it.

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