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Chicken and vegetable pot pie Chicken and vegetable pot pie

Chicken and Vegetable Pot Pie

80 Minutes
457 Calories
15 Ingredients
4 Servings



  1. Preheat oven to 350°F.
  2. In a small bowl, combine the flour, 1/4 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.
  3. Place ball between 2 large pieces of wax paper. Roll out to 13inches in diameter. Place dough with wax paper in refrigerator to chill.
  4. 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.
  5. 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.
  6. Combine remaining 2 tbsp cornstarch with the milk and add to skillet. Stir 2 to 3 minutes to thicken.
  7. Add 1/4 tsp salt, chicken, and peas.
  8. Spray a 13-inch deep-dish pie pan with nonstick cooking spray. Pour mixture into pie pan.
  9. Add crust on top and tuck in any loose edges.
  10. Make slits on top and bake for 45 to 50 minutes.
  11. Makes 4 servings.


  • Calories 457
  • Sodium 579mg
  • Fat 19g
  • Protein 25g
  • Carbs 45g
  • Fiber 3g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 457
% Daily Value
Total Fat 19g 29%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 579mg 24%
Total Carbohydrate 45g 15%
Dietary Fiber 3g 12%
Total Sugars 166g
Protein 25g
Calcium 48mg 5%
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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