Directions:
- Turn oven onto 400°F.
- In a skillet pan, spray the pan with nonstick spray and add the chicken. Season the chicken with salt, pepper, and lemon pepper. Brown the chicken until no longer pink, about 10-15 minutes.
- Meanwhile. Peel and chop the onions, potatoes, and carrots. Keep the potatoes and carrots in small pieces. I used baby carrots and sliced them up in thirds.
- In a medium pot, add about 1 tablespoon butter and saute the onions with about 1/2 tsp salt and cook for about 2 minutes. Add the potatoes and carrots and stir well with the onions. Cook for about 5 minutes. Add the chicken stock and canned milk season with pepper, lemon pepper, and sage. Put a lid on the pan and allow them to simmer for about 10-15 minutes and softened.
- By this time the chicken should be done, remove the chicken from the pan and allow to sit for about 5 minutes.
- Make the pie crust topping. In a small bowl, combine the flour, baking powder, salt, and milk. Stir well. Knead the dough a couple of times to allow it to be rolled. Roll out with a rolling pin into a large circle.
- Go back to the vegetables and add the frozen peas and allow to cook for about 2-3 minutes. Cut up the chicken into small pieces (Or you can add the leftover meat) and add to the pot of vegetables. Simmer for another 2-3 minutes. Pour the mixture into a deep dish pie dish or other round glass baking dish.
- Lay the pie crust on top of the mixture and pinch down the sides to keep the vegetables inside. Cut 4 slits on top. Cook for about 15-20 minutes and the pie crust is golden brown. Allow to cool for about for about 10 minutes and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.64 Kcal (2795 kJ) | ||
| Calories from fat | 167.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.65g | 29% | |
|---|---|---|---|
| Cholesterol | 34.47mg | 11% | |
| Sodium | 2434.23mg | 101% | |
| Potassium | 1119.28mg | 24% | |
| Total Carbs | 107.62g | 36% | |
| Sugars | 46.7g | 187% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 20.09g | 40% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 1mg | 32% | |
| Iron | 4.1mg | 23% | |
| Calcium | 476.4mg | 48% | |
| Amount Per 100 g | |||
| Calories | 168.45 Kcal (705 kJ) | ||
| Calories from fat | 42.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 29% | |
|---|---|---|---|
| Cholesterol | 8.7mg | 11% | |
| Sodium | 614.17mg | 101% | |
| Potassium | 282.4mg | 24% | |
| Total Carbs | 27.15g | 36% | |
| Sugars | 11.78g | 187% | |
| Dietary Fiber | 2.32g | 37% | |
| Protein | 5.07g | 40% | |
| Vitamin C | 2.2mg | 15% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 1mg | 23% | |
| Calcium | 120.2mg | 48% | |
* 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.
Try this similar recipes
-
Vegetable Pot Pie (Vegan)
Potatoes, diced small, Carrots, diced small and 12 more.. -
Ham Stew
Potato, peeled and diced, Carrots, peeled and chopped and 5 more.. -
Finnish Pasties
Flour, Shortening, Ice water, Salt, Sliced potatoes and 9 more.. -
Chicken and Vegetable Bake
Chicken thighs (about 8) and 9 more.. -
Crock-Pot Beef Roast
Potatoes, peeled and cut into large chunks and 10 more.. -
Easy Vegetable Chowder
New potatoes, Carrots, Onion, Olive oil and 6 more.. -
Browned Beef Stew
Beef chuck, All-purpose flour, Salt, Pepper, Vegetable oil and 10 more.. -
Pumpkin Soup
Pumpkin, chopped, Sweet potato, chopped, Carrots, chopped and 8 more.. -
Layered Dinner
Ground beef, Potatoes, peeled and sliced thin and 7 more.. -
Pork Chop Dinner
Pork chops, Vegetable oil, Potatoes, quartered and 9 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
