Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth; ½ teaspoon salt; ¼ teaspoon black pepper; 1 ½ cups 2% low-fat milk; 3 tablespoons margarine; 1 teaspoon minced onion flakes; ½ teaspoon celery seed; ⅓ cup flour; 2 cups diced cooked chicken; 2 cups frozen and thawed peas and carrots; ½ teaspoon dried thyme; 1 teaspoon dried parsley; 9 inches refrigerated pastry crust; 1 egg, slightly beaten

Servings: persons

1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups 2% low-fat milk
3 tablespoons margarine
1 teaspoon minced onion flakes
½ teaspoon celery seed
⅓ cup flour
2 cups diced cooked chicken
2 cups frozen and thawed peas and carrots
½ teaspoon dried thyme
1 teaspoon dried parsley
9 inches refrigerated pastry crust
1 egg, slightly beaten

1
Pour chicken broth, salt and pepper into glass; add enough milk to equal 2 1/2 cups.
2
Preheat oven to 400F.
3
Melt margarine in large sauce pan over medium heat.
4
Add onion flakes and celery seed; Stir in flour until well blended.
5
Gradually stir in broth mixture.
6
Cook, stirring constantly until sauce thickens and boils.
7
Add chicken, vegetables, thyme, and parsley.
8
Pour into 1 1/2 quart deep casserole.
9
Roll out pastry 1 inch larger than casserole dish.
10
Cut slit in pastry for venting steam.
11
Place pastry on top of casserole.
12
Roll edges and cut away extra pastry; flute edges.
13
Brush with beaten egg.
14
Bake about 30 minutes or until crust is golden brown and filling is bubbly.

418

kcal

Calories

Fat

Carbs

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.

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

You need 14 ingredients. The key ingredients include: 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth, ½ teaspoon salt, ¼ teaspoon black pepper, 1 ½ cups 2% low-fat milk, 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

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