Savory Chicken Pot Pies Recipe

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Savory Chicken Pot Pies
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Ingredients
22
Count
Nutrition
182
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. NOTE: THIS MAY BE PREPARED AS ONE LARGE CHICKEN POT PIE IF DESIRED (THOUGH I PREFER THE NEATER, VISUALLY IMPRESSIVE INDIVIDUAL PIES). TO PREPARE A FAMILY-SIZED PIE, POUR FILLING INTO GREASED 9 X 13 BAKING DISH THEN TOP WITH A PASTRY, PUFF PASTRY OR BISCUIT DOUGH (SEE PHOTOS, BUT I DON'T PARTICULARLY CARE FOR THE BISCUIT DOUGH VARIATION - SOGGY, CHEWY AND JUST MEH - DON'T SAY I DIDN'T WARN YOU!). (STEP ONE): PREHEAT oven to 425°F ; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 3/4 inch space free below bowl rims.
  2. PREP the fresh vegetables to specifications.
  3. IN a large saucepan with lid over medium heat, add the salted water, 3/4 teaspoon of the poultry seasoning (reserving 3/4 teaspoon) and all vegetables; BRING to a full boil; REDUCE heat to medium; COVER and cook until vegetables are firm-tender (about 3 minutes); REMOVE from heat; DRAIN vegetables in a colander placed in sink (let set until needed).
  4. IN the same large saucepan, combine the chicken broth and cold water; VIGOROUSLY whisk the flour until smooth; ADD the Hidden Valley Ranch Dressing, Worcestershire sauce, paprika, the remaining 3/4 teaspoon poultry seasoning, and ground turmeric; BRING to a boil; REDUCE heat to medium-low; COOK mixture, whisking as needed, until fully thickened.
  5. FOLD in the drained vegetables and canned chicken including broth, until blended; SEASON to taste; SIMMER for 5 minutes.
  6. SPRINKLE a large cutting board or clean flat surface with flour; UNROLL the pie dough and place one segment on a floured surface; ARRANGE inverted bakeware bowls or ramekins over dough; CUT around the perimeter of the bowls using a sharp knife; REPEAT with remaining dough to yield 6 circular crusts (re-roll dough scraps if necessary).
  7. SET bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly; PLACE and pat dough circles over filling to cover, levelly to the edges of baking dish - with the excess dough turned upward into a lip ; SEAL edges well.
  8. WHISK one egg with 1 tablespoon water for the GLAZE; BRUSH dough crust tops evenly and thoroughly for even browning; CUT slits around the center of each prepared pastry to vent.
  9. BAKE pies on the center oven rack for 30 minutes, or until golden brown; LET pies cool slightly before serving.
  10. SERVE and enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.63 Kcal (760 kJ)
Calories from fat 26.76 Kcal
% Daily Value*
Total Fat 2.97g 5%
Cholesterol 32.16mg 11%
Sodium 528.73mg 22%
Potassium 384.45mg 8%
Total Carbs 28.67g 10%
Sugars 1.74g 7%
Dietary Fiber 4.23g 17%
Protein 7.73g 15%
Vitamin C 12mg 20%
Iron 1.6mg 9%
Calcium 75.5mg 8%
Amount Per 100 g
Calories 32.25 Kcal (135 kJ)
Calories from fat 4.75 Kcal
% Daily Value*
Total Fat 0.53g 5%
Cholesterol 5.71mg 11%
Sodium 93.88mg 22%
Potassium 68.26mg 8%
Total Carbs 5.09g 10%
Sugars 0.31g 7%
Dietary Fiber 0.75g 17%
Protein 1.37g 15%
Vitamin C 2.1mg 20%
Iron 0.3mg 9%
Calcium 13.4mg 8%

* 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

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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