Chicken Pot Pie
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Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)

Chicken Pot Pie

NUTRITION · PER SERVING95M COOK
CAL 25%·PRO 37%
CARBS 34G27% OF CAL
5G FIBER0G ADDED0G INTRINSIC25G OTHER4G TOTAL SUGAR
FAT 32G57% OF CAL
19G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A homemade chicken pot pie with tender chicken and vegetables in a creamy sauce, baked in an all-butter pastry crust. Warm, comforting, and classic with rich, satisfying flavors. The ultimate comfort food.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 8
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • 1 cup cold unsalted butter (16 tablespoons, cut into small cubes)
  • 6-7 tablespoons ice-cold water
  • ¼ cup unsalted butter (4 tablespoons)
  • 1 yellow onion (chopped, about 1 ½ cups)
  • 3 medium carrots (chopped small)
  • 3 ribs celery (chopped small)
  • 3 cloves garlic (minced)
  • ⅓ cup all-purpose flour
  • 1 ¾ cups low sodium chicken broth (one 14.5 ounce can)
  • ½ cup milk (I used whole milk)
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cups shredded cooked chicken breast
  • ¾ cup frozen peas
  • 1 egg
  • 1 tablespoon milk or water
PREP
50M
SODIUM
341MG
ESTIMATE
COMPLETE

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