Chicken Pot Pie
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Sugar Spun Run · by Sam Merritt★ 5.0 (4)

Chicken Pot Pie

NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 35%
CARBS 20G28% OF CAL
4G FIBER0G ADDED0G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 15G47% OF CAL
8G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic savory pie with a creamy, vegetable-filled chicken filling baked under a golden crust. This comforting main dish works for weeknight dinners or special occasions.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 8
  • 2 unbaked pie crusts (click link for recipe)
  • 5 Tablespoons salted butter
  • 1 medium yellow onion (diced (about 1 cup))
  • 1 cup chopped carrots
  • ⅓ cup all-purpose flour
  • ¾ teaspoon table salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground mustard
  • ¼ teaspoon ground black pepper
  • 2 ½ cups chicken broth
  • ⅓ cup heavy cream (preferred, half and half, or milk)
  • 1 sprig fresh thyme (or ¼ teaspoon dried thyme)
  • 1 lb uncooked chicken breast, thighs, or a mix of both
  • 1 ½ cups small-diced potatoes (either golden/yellow potatoes (no need to peel) or peeled russets)
  • 2 cups frozen mixed veggies
  • 1 egg (any size)
  • 1 teaspoon water
PREP
40M
SODIUM
669MG
ESTIMATE
COMPLETE

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