Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 2 tablespoons canola oil; 1 onion, chopped; 1 celery rib, thinly sliced; 1/2 red bell pepper, seeded and diced; 1/2 cup all-purpose flour; 3 cups low-sodium, nonfat chicken broth; 1 cup nonfat milk; 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup frozen peas; 2 carrots, diced; Salt and pepper; Topping:; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 tablespoons unsalted butter, cut into small pieces; 2 tablespoons canola oil; 1 cup plus 2 Tbsp. nonfat milk

Servings: persons

Filling:
2 tablespoons canola oil
1 onion, chopped
1 celery rib, thinly sliced
1/2 red bell pepper, seeded and diced
1/2 cup all-purpose flour
3 cups low-sodium, nonfat chicken broth
1 cup nonfat milk
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
2 carrots, diced
Salt and pepper
Topping:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons canola oil
1 cup plus 2 Tbsp. nonfat milk

1
Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
2
Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2-quart baking dish.
3
Make topping: Preheat oven to 425u00b0F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
4
Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes. Serve hot.

1277

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Filling:, 2 tablespoons canola oil, 1 onion, chopped, 1 celery rib, thinly sliced, and more.

Yes, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie

How did you like this recipe?

Frequently Asked Questions