All-Natural Chicken Pot Pie Recipe

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All-Natural Chicken Pot Pie
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Ingredients:

Directions:

  1. Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.
  2. Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
  3. Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
  4. Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
  5. Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
  6. Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
  7. Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4162.86 Kcal (17429 kJ)
Calories from fat 1330.58 Kcal
% Daily Value*
Total Fat 147.84g 227%
Cholesterol 507.43mg 169%
Sodium 6076.42mg 253%
Potassium 5037.62mg 107%
Total Carbs 487.18g 162%
Sugars 54.02g 216%
Dietary Fiber 55.15g 221%
Protein 215.61g 431%
Vitamin C 92.7mg 154%
Vitamin A 5.3mg 175%
Iron 15.2mg 84%
Calcium 570.5mg 57%
Amount Per 100 g
Calories 146.31 Kcal (613 kJ)
Calories from fat 46.77 Kcal
% Daily Value*
Total Fat 5.2g 227%
Cholesterol 17.83mg 169%
Sodium 213.57mg 253%
Potassium 177.06mg 107%
Total Carbs 17.12g 162%
Sugars 1.9g 216%
Dietary Fiber 1.94g 221%
Protein 7.58g 431%
Vitamin C 3.3mg 154%
Vitamin A 0.2mg 175%
Iron 0.5mg 84%
Calcium 20.1mg 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 94.8
    Points
  • 106
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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