Chicken Pot Pie
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (8)

Chicken Pot Pie

NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 22%
CARBS 15G29% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER3G TOTAL SUGAR
FAT 12G51% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic chicken pot pie with a flaky crust, creamy sauce, and hearty filling of chicken, vegetables, and potatoes. Comfort food that's straightforward to make.

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View the full recipe on Chelsea's Messy Apron →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 2 pie crusts (see note 1)
  • 1 cup diced baby gold potatoes (2 small or 1 large)
  • 4 tablespoons unsalted butter
  • 1/3 cup yellow onion (diced)
  • 1 teaspoon minced garlic (2 cloves)
  • 1 cup thinly sliced carrots (2 to 3 medium carrots)
  • 1/2 cup thinly sliced celery (1 to 2 stalks)
  • 1/3 cup all-purpose flour
  • 1-3/4 cups chicken stock (or broth)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper (see note 2)
  • 1/2 tablespoon fresh thyme (finely minced)
  • 1 tablespoon fresh flat-leaf parsley (finely minced)
  • 1/4 teaspoon celery seed (optional)
  • 2 teaspoons chicken bouillon powder
  • 2-1/2 cups shredded rotisserie chicken (or chopped)
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 1 large egg white (beaten)
PREP
20M
SODIUM
712MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.