Belly Full · by Amy Flanigan★ 5.0 (4)
Chicken Pot Pie
NUTRITION · PER SERVING50M COOK
CAL 41%·PRO 63%
CARBS 80G39% OF CAL
8G FIBER0G ADDED0G INTRINSIC63G OTHER8G TOTAL SUGAR
FAT 43G47% OF CAL
13G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual chicken pot pies filled with creamy vegetables and topped with flaky pastry crust. A comforting, classic dinner that comes together in under an hour.
mainamericancasserolechicken🍪 sheet pan🍳 skillet🔥 oven
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 tablespoons butter
- 1 small onion (, diced)
- 1 celery rib (, trimmed and diced)
- 1 3/4 cups frozen peas and carrots (, thawed and patted dry)
- 2 cloves garlic (, minced)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 2/3 cups whole milk
- 1 1/2 cups cooked chicken breast (, cut into very small 1/2-inch cubes (just a touch bigger than the carrots))
- 1 refrigerated, rolled, unbaked pie crust ((from a 15 ounce package))
- 1 egg (, beaten with 2 teaspoons water to make an egg wash)
At a glance
PER SERVING · TIME 50M
CAL 41%·PRO 63%
CARBS 80G39% OF CAL
8G FIBER0G ADDED0G INTRINSIC63G OTHER8G TOTAL SUGAR
FAT 43G47% OF CAL
13G SAT29G 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
- 10m
- Cook
- 40m
- Sodium
- 1148mg
- Total sugar
- 8g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 684mg
- Calcium
- 141mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.