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Chicken and Vegetable Pot Pie

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Chicken and Vegetable Pot Pie Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
457
Calories from Fat
171
% Daily Value
Total Fat
19g
29%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
54mg
18%
Sodium
579mg
24%
Total Carbohydrates
45g
15%
Dietary Fiber
3g
12%
Sugars
6g
Protein
25g
Calcium
48mg
5%

Number of servings: 4

Calories per serving: 457

Preparation time: 30 min

Total time: 80 min

Ingredients

1 cup flour

12 tsp salt, divided

3 tbsp corn starch, divided

3 tbsp canola oil

4 tbsp ice water

Nonstick cooking spray

1 tbsp olive oil

12 cup chopped onion

14 cup chopped red bell pepper

1 cup thinly sliced carrots

1 cup red potatoes, cut into 12-inch pieces

1 12 cups low-sodium chicken broth

12 cup nonfat or 1% milk

2 cups cooked chicken breast, diced

12 cup frozen petite green peas, thawed

Directions

Preheat oven to 350°F.

1. In a small bowl, combine the flour, 14 tsp salt, and 1 tbsp cornstarch. Gradually add the canola oil, mixing with a fork. Add ice water, 1 tbsp at a time, mix and form into a ball.

2. Place ball between 2 large pieces of wax paper. Roll out to 13 inches in diameter. Place dough with wax paper in refrigerator to chill.

3. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. Add onion and pepper. Cook for 1 minute.

4. Add carrots, potatoes, and chicken broth. Bring to a boil. Cover. Reduce heat to simmer. Cook 6 to 8 minutes or until vegetables are tender.

5. Combine remaining 2 tbsp cornstarch with the milk and add to skillet. Stir 2 to 3 minutes to thicken.

6. Add 14 tsp salt, chicken, and peas.

7. Spray 13-inch deep-dish pie pan with nonstick cooking spray. Pour mixture into pie pan.

8. Add crust on top and tuck in any loose edges.

9. Make slits on top and bake for 45 to 50 minutes.

Makes 4 servings.

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