Chicken Pot Pie - Jenn Recipe

Looking for an easy chicken Pot Pie - Jenn recipe? Learn how to make chicken Pot Pie - Jenn using healthy ingredients.


Submitted by jenssunsh1ne

Makes 8 servings



Jenn's chicken Pot Pie, last 4 ingredients are for the oil crust

Recipe Ingredients for chicken Pot Pie - Jenn

1 pound skinless, boneless chicken breast halves cubed
2 cup frozen mixed vegetables
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup skim milk
2 1/4 c. flour
1 1/2 tsp. salt
1/3 c. cold skim milk
2/3 c. canola oil

Recipe Directions for chicken Pot Pie - Jenn

  1. FLAKY PIE CRUST

  2. 2 1/4 c. flour

  3. 1 1/2 tsp. salt

  4. 1/3 c. cold skim milk

  5. 2/3 c. canola oil

  6. In a bowl, mix flour and salt. Pour milk and oil in same cup. Add all at once. Stir with spoon until all moist. Divide dough in half. Place half of dough on waxed paper. Dampen counter top with cloth. Place wax paper over damp spot. Place another sheet of wax paper over top and roll to thickness for 1 crust. Flip on pie plate; remove wax paper. Repeat for second crust.

  7. Pot Pie Filling

  8. Ingredients

  9. 1 pound skinless, boneless chicken breast halves cubed

  10. 2 cup frozen mixed vegetables

  11. 1/3 cup butter

  12. 1/3 cup chopped onion

  13. 1/3 cup all-purpose flour

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon black pepper

  16. 1/4 teaspoon celery seed

  17. 1 3/4 cups chicken broth

  18. 2/3 cup skim milk

  19. 2 (9 inch) unbaked pie crusts

  20. Directions

  21. Preheat oven to 425 degrees F (220 degrees C.)

  22. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

  23. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

  24. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

  25. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 259.8g
Amount Per Serving
Calories
482
Calories from Fat
251
% Daily Value*
Total Fat
27.9g
43%
Saturated Fat
6.6g
33%
Trans Fat
0.1g
Cholesterol
54mg
18%
Sodium
928mg
39%
Potassium
224mg
6%
Total Carbohydrates
39.0g
13%
Dietary Fiber
3.2g
13%
Sugars
3.4g
Protein
19.4g
Vitamin A 45% Vitamin C 3%
Calcium 6% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
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