Chicken Pot Pie from LACTAID Recipe

Name: Chicken Pot Pie from LACTAID
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) package refrigerated pie crusts (2 pie crusts); 1/3 cup olive oil; 1/3 cup finely diced onion; 1/3 cup all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups chicken broth; 3/4 cup LACTAID Reduced Fat Milk; 1/2 cup carrots, cut into 1/2-inch dice; 1/2 cup parsnips, cut into 1/2-inch dice; 2 cups sweet potatoes, cut into 1/2-inch dice; 2 cups butternut squash, cut into 1/2-inch dice; 2 cups shredded cooked chicken

Servings: persons

1 (15 ounce) package refrigerated pie crusts (2 pie crusts)
1/3 cup olive oil
1/3 cup finely diced onion
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups chicken broth
3/4 cup LACTAID Reduced Fat Milk
1/2 cup carrots, cut into 1/2-inch dice
1/2 cup parsnips, cut into 1/2-inch dice
2 cups sweet potatoes, cut into 1/2-inch dice
2 cups butternut squash, cut into 1/2-inch dice
2 cups shredded cooked chicken

1
Preheat the oven to 425 degrees F.
2
Heat olive oil in a large skillet over medium-high heat.
3
Add onion and cook until soft.
4
Stir in flour, salt and pepper and cook briefly.
5
Whisk in chicken broth and LACTAID Milk, stirring until you reach a simmer.
6
Add the vegetables and cook until they become slightly soft, stirring frequently for about 10 minutes.
7
Add chicken and set aside.
8
Unroll 1 pie crust and place in a 9-inch glass pie pan.
9
Pour mixture into crust-lined pan.
10
Top with the second crust and seal edges.
11
Cut several slits into the top of the dough with a sharp knife.
12
Place foil around the outer crust to prevent burning.
13
Bake for 45 minutes.
14
Remove foil from edges and bake for an additional 10 minutes.
15
Allow pie to rest for at least 10 minutes before serving.

1525

kcal

Calories

122

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 13 ingredients. The key ingredients include: 1 (15 ounce) package refrigerated pie crusts (2 pie crusts), 1/3 cup olive oil, 1/3 cup finely diced onion, 1/3 cup all-purpose flour, and more.

Yes, Chicken Pot Pie from LACTAID 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 from LACTAID

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