Chicken Pot Pie Recipe

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Ingredients:

Serving

2 1/4 cups chicken stock
1 cup peas or 1 cup and pea
2 cups chopped carrots
1 -2 cup chopped celery
6 tbsp butter
6 tbsp flour
1 cup cream (or milk)
2 cups cooked chicken, chopped
1/2 tsp dried chives
1 tsp dried parsley
salt and pepper
pie crusts or biscuit

Directions:

Bring the stock to a simmer and add carrots. Cook for 5 minutes. Add the celery and peas and cook another 3 to 4 minutes. Drain veggies, reserving broth.
Melt butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did). Top with a pie crust or biscuits, making sure to leave some vents. Cook at 400 for 25-30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	385.17 Kcal (1613 kJ)
Calories from fat	235.87 Kcal
		% Daily Value*
Total Fat	26.21g	40%
Cholesterol	61.55mg	21%
Sodium	619.71mg	26%
Potassium	478.56mg	10%
Total Carbs	24.93g	8%
Sugars	4.42g	18%
Dietary Fiber	3.04g	12%
Protein	14.23g	28%
Vitamin C	10.1mg	17%
Vitamin A	0.4mg	14%
Iron	1.2mg	7%
Calcium	91.8mg	9%

Amount Per 100 g
Calories	155.45 Kcal (651 kJ)
Calories from fat	95.19 Kcal
		% Daily Value*
Total Fat	10.58g	40%
Cholesterol	24.84mg	21%
Sodium	250.11mg	26%
Potassium	193.14mg	10%
Total Carbs	10.06g	8%
Sugars	1.78g	18%
Dietary Fiber	1.23g	12%
Protein	5.74g	28%
Vitamin C	4.1mg	17%
Vitamin A	0.2mg	14%
Iron	0.5mg	7%
Calcium	37mg	9%

* 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.