Homemade, Never Frozen Chicken Pot Pie Recipe

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Homemade, Never Frozen Chicken Pot Pie
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Ingredients
14
Count
Nutrition
1203
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Make the crust by sifting together the flour and salt in a medium bowl.
  2. Make a depression in the center of the flour with your hand.
  3. Put the yolks and ice water into the depression.
  4. Slice the butter into tablespoon-size chunks and add it into the depression as well.
  5. Use a fork to cut the wet ingredients into the dry. When it's all moistened, use your hands to finish combining the ingredients.
  6. Refridgerate the dough for an hour or two to make it easier to handle.
  7. When the dough is chilled, preheat oven to 425 degrees F.
  8. Steam vegetables. Use a steamer or a saucepan with a little water. Carrots and celery take about 15 minutes and peas and onions will take about 10.
  9. Poach the chicken breasts. Boil in salted water for 8-10 minutes (until no longer pink).
  10. In a seperate large saucepan, melt butter over medium heat.
  11. Remove from heat to add flour and whisk together until smooth.
  12. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce heat to low.
  13. Cut the chicken into bite sized chunks and add them to the sauce. Add the salt and pepper.
  14. Add the steamed vegetables and simmer 4-5 minutes.
  15. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you will be using as a guide for cutting the dough. The filling will fit four 16-oz casserole dishes perfectly, but you can use any size dish or or bowl as long as it is oven-safe. Make the cut 1/2 inch larger than the dish.
  16. Spoon the chicken and vegetable filling into each casserole dish and carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly to hold.
  17. Brush some of the beaten egg onto the dough and bake 30-45 minutes or until the crust is golden brown.
  18. Helpful Hints! I don't actually like cooked carrots in chunks, so I shred them with a cheese grater and add it into the sauce before simmering-still get the nutrition, but not the flavor I don't like. Helpful for kids too;)Also, if theres no time for making dough from scratch or steaming veggies, use a ready made pie dough and just toss the veggies in the microwave. Also good for OAMC!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1202.87 Kcal (5036 kJ)
Calories from fat 599.61 Kcal
% Daily Value*
Total Fat 66.62g 102%
Cholesterol 375.17mg 125%
Sodium 3669.7mg 153%
Potassium 1361.37mg 29%
Total Carbs 86.14g 29%
Sugars 6.71g 27%
Dietary Fiber 14.4g 58%
Protein 64.18g 128%
Vitamin C 19.4mg 32%
Vitamin A 2.8mg 93%
Iron 7.3mg 40%
Calcium 353.4mg 35%
Amount Per 100 g
Calories 141.58 Kcal (593 kJ)
Calories from fat 70.58 Kcal
% Daily Value*
Total Fat 7.84g 102%
Cholesterol 44.16mg 125%
Sodium 431.94mg 153%
Potassium 160.24mg 29%
Total Carbs 10.14g 29%
Sugars 0.79g 27%
Dietary Fiber 1.7g 58%
Protein 7.55g 128%
Vitamin C 2.3mg 32%
Vitamin A 0.3mg 93%
Iron 0.9mg 40%
Calcium 41.6mg 35%

* 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

  • 28.8
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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