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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (266g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| Calories 474 | ||
| Calories from Fat 258 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.7g | 44% | |
| Saturated Fat 7.8g | 39% | |
| Monounsaturated Fat 13.1g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 879mg | 36% | |
| Potassium 391mg | 11% | |
| Total Carbohydrate 35.7g | 11% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 2.4g | ||
| Protein 18.5g | 36% | |
Menus using this recipe:
Chicken Pot Pie With 2 Crusts
By: Charmie777
Feb 23, 2005
This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It's always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes.
SERVES 6
Ingredients
- 1/3 cup margarine or butter
- 1/3 cup flour
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cut up cooked chicken
- 1 (10 ounce) package frozen mixed vegetables
- 2 prepared pie crusts (1 top crust and 1 bottom crust)
Directions
1
Heat butter over low heat until melted.2
Blend in flour, onion, salt and pepper.3
Cook over low heat, stirring constantly until smooth and bubbly.4
Remove from heat.5
Stir in broth and milk.6
Heat to boiling; stirring constantly. Boil and stir one minute.7
Stir in chicken and veggies.8
Reserve.9
Line pie plate with prepared bottom crust.10
Pour in filling.11
Top with top crust. Cut slits in center to vent. Flute edges.12
Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Main Dish > Savory Pies
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Chef #811149
On Jun 30, 2009
Very good! I get my veggies from a CSA and never know what I am going to get.. instead of a bag of frozen veggies I threw in potatoes, carrots, zucchini, parsley and chopped up snow peas.. it was great! This is a great recipe if you have a lot of veggies around.. anything works!
From: Sarah Jane #2
On Jun 25, 2009
This was an excellent recipe that the whole family enjoyed thoroughly. I added 2 medium potatoes that I had peeled, chopped and simmered for 10 min. I have made this several times making 2 pies always. (They are also great if you make ahead and refrigerate then just reheat when you are ready to serve. DELICIOUS!
From: HeidiSue
On Oct 12, 2006
This is the exact recipe I use too! It is from my Betty Crocker Best Loved Recipes cookbook. I add a pinch of thyme and celery flakes for extra flavor. I also make mini pies in tart pans they are so good, you get extra crust that way and we love the crust! Thanks for posting.
From: MommyMakes
On Dec 15, 2005
This was my first chicken pot pie and it was wonderful!! I added some sliced mushrooms to the butter/onion/flour mixture and cooked until soft (not enough liquid for smooth and bubbily). I used leftover white and dark meat roast chicken and 1/4 cup each frozen peas, crinkle cut carrots, and green beans. I used refrigerated pie crusts. My husband had seconds and asked for leftovers for lunch today!! Thanks Charmie!!
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