The Recipe Critic · by Alyssa Rivers★ 4.8 (6)
Chicken Pot Pie
NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 36%
CARBS 27G32% OF CAL
3G FIBER0G ADDED0G INTRINSIC21G OTHER4G TOTAL SUGAR
FAT 18G48% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and vegetables in a creamy sauce, enclosed in a flaky pie crust. A classic comfort dish for cold nights.
mainamericancasserolechicken🍲 stockpot🥧 baking dish
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Nutrition & ingredients
Ingredients
serves 8- 1 store-bought pie crust, (or homemade pie crust)
- 3 cups boneless skinless chicken breast, (cooked and chopped)
- 2 tablespoons butter
- 1/2 onion, (chopped)
- 3 large carrots, (peeled and sliced)
- 2 large celery stalks, (chopped)
- 3/4 cup frozen peas
- 1 tablespoon dried parsley flakes
- 1/4 cup butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup half and half, (or milk)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt, (to taste)
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/2 teaspoon dried thyme
- 1-2 teaspoons chicken bouillon flavoring, (to desired taste)
At a glance
PER SERVING · TIME 80M
CAL 17%·PRO 36%
CARBS 27G32% OF CAL
3G FIBER0G ADDED0G INTRINSIC21G OTHER4G TOTAL SUGAR
FAT 18G48% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 680mg
- Total sugar
- 4g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 680MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.