Food Faith Fitness · by Rita Mock-Pike★ 4.5 (4)
Chicken Pot Pie Recipe
NUTRITION · PER SERVING65M COOK
CAL 30%·PRO 56%
CARBS 49G33% OF CAL
4G FIBER0G ADDED0G INTRINSIC39G OTHER6G TOTAL SUGAR
FAT 32G48% OF CAL
14G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic comfort dish with tender chicken and creamy vegetables under a golden, flaky pie crust. Warm, satisfying, and deeply familiar—the ultimate cozy dinner.
mainamericancasserolechicken🥧 baking dish🍳 skillet🔥 oven
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 carrots (peeled and diced)
- 2 celery stalks (chopped)
- Salt and pepper (to taste)
- 3/4 teaspoon dried thyme
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups half-and-half (or whole milk)
- 1 cup frozen peas
- 2 sheets refrigerated pie crust
- 1 large egg (beaten, for egg wash)
At a glance
PER SERVING · TIME 65M
CAL 30%·PRO 56%
CARBS 49G33% OF CAL
4G FIBER0G ADDED0G INTRINSIC39G OTHER6G TOTAL SUGAR
FAT 32G48% OF CAL
14G SAT18G 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
- 15m
- Cook
- 50m
- Sodium
- 688mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 694mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.