Leanne's Amazing Chicken Pot Pie

By Tonya_Speed

This is the Mama of all mama foods--comfort food that totally hits the spot, especially on a cold, winter night. The flavor is greatly improved by baking the chicken and deglazing the pan, but any cooked chicken will work.

NUTRITIONAL INFORMATION Per Serving: 328 Calories; 15g Fat; 32g Protein; 15g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 360mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

5 cups chicken, cooked and chopped
1 onion, medium sized, chopped
3 carrot, chopped
1/2 celery stalk, minced
3/4 cup frozen peas, use petite peas, big diff.
2 cups chicken broth, homemade or canned
2 tablespoons whole wheat pastry flour
2 tablespoons unsalted butter
1 teaspoon garlic powder
2 teaspoons thyme
Salt and pepper, to taste
Pie crust (make it or buy it) enough to cover a 9 x 13 pan

Details

Servings 10

Preparation

Step 1

In a large skillet, melt 1 tablespoon of the butter (or more if you need it) and saute onion, carrot and celery all together for about 5 minutes, till they are wilted. Salt and pepper to taste.

Add chicken to the mixture and toss well. Season with garlic and thyme. Pour into a bowl and set aside. In the same skillet melt the remaining butter, add flour and whisk over medium heat for about 3 minutes. Add chicken stock and cook, constantly whisking it in the pan until thickened.

Pour gravy over the top of chicken mixture and mix well. Add frozen peas and mix again.

In a 9 x13 pan, pour chicken mixture and top with crust. Make some slits for steam to escape.

Bake for 20 to 30 minutes in preheated 375 degree oven. Watch your crust--when it's browned nicely (not too brown--it will continue to cook a minute or two once it comes out of the oven) pull it out.

LEANNE'S NOTES : Make sure you mince the celery. People get hostile when they see big chunks of celery in their pot pies. Reminds of the days when my mom would open up a can of canned chop suey, those great big hunks of celery--ugh.