Chicken Pot Pie
Chicken Pot Pie features store bought crust, cooked chicken, peas, corn, carrots, green beans, and potatoes in a creamy sauce.
Servings: 6
Calories: 429kcal
Ingredients
- 1 box refrigerated pie crust
- ⅓ cup butter or margarine
- ⅓ cup chopped onion
- ⅓ cup flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 ¾ cups chicken broth
- 2 cups frozen mixed vegetables thawed
- 1 potato boiled and cubed (about ¾ cup)
- 2 ½ cups cubed chicken
Instructions
- Preheat oven to 425°. Place bottom crust in a 9" pie pan.
- In a medium saucepan melt butter over medium heat, add onion and cook until tender, 2-3 minutes. Whisk in flour, salt and pepper and cook for 1 minute, whisk in milk and broth and heat until boiling, stirring constantly, boil for 1 minute.
- Take off of heat and add vegetables and chicken. spoon into crust.
- Top with crust, seal edges and press with fork all around. Cut several slits in top of crust.
- Cover edges with foil. Bake for 30-40 minutes, until browned. Remove foil for the last 15 minutes to brown edges.
Notes
I use 2 boneless, skinless chicken breasts slathered in olive oil, seasoned with salt and pepper, and roasted in a 350° oven for 35 minutes, or 2 ½ cups precooked chicken.
Nutrition
Calories: 429kcal | Carbohydrates: 36g | Protein: 21g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 631mg | Potassium: 507mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3456IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg