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Nutrition Facts

Serving Size 1 (295g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/4 teaspoon pepper

4 cups chicken

Calories 537
Calories from Fat 317 (59%)
Amount Per Serving %DV
Total Fat 35.3g 54%
Saturated Fat 9.8g 48%
Monounsaturated Fat 15.1g
Polyunsaturated Fat 8.6g
Trans Fat 0.0g
Cholesterol 14mg 4%
Sodium 1116mg 46%
Potassium 423mg 12%
Total Carbohydrate 46.8g 15%
Dietary Fiber 4.2g 16%
Sugars 2.9g
Protein 8.7g 17%

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week of 5 11 09

Ellee

Delicious Chicken Pot Pie

Recipe #10744 | 1¾ hours | 1 hour prep | add private note

By: alc47
Aug 7, 2001

This recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold, Winter day..

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400°F.
  2. 2
    Saute onion, celery, carrots and potatoes in butter for 10 minutes.
  3. 3
    Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
  4. 4
    Combine broth and half and half.
  5. 5
    Gradually stir into vegetable mixture.
  6. 6
    Cook over medium heat stirring constantly until thickened and bubbly.
  7. 7
    Stir in salt and pepper; add chicken and stir well.
  8. 8
    Pour into shallow 2 quart casserole dish and top with pie shells.
  9. 9
    Cut slits to allow steam to escape.
  10. 10
    Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

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Featured Reviews for This Recipe

From: B-J-Burrell

On Nov 19, 2009

EXCELLENT! What else is there to say? This is without a doubt the best chicken pot pie I have ever had I used a pillsbury crust and put it in a rectangle pyrex pan (used two crusts on bottom/2 on top) and it was perfect for my large family. I did exactly as mentioned here except that I did add a bag of frozen veggies which included peas/corn/green beans/carrots in it as well and I substituted 1 Cup of Milk for the half and half and I just added more butter (the rest of the stick) to make up for the lack of it It worked like a charm. I forgot to mention: I did throw in 2 cloves of fresh minced garlic and used Mrs.Dash Garlic/Herb Seasoning as well in the recipe. Thanks so much for sharing. I'm adding this to my favorites for sure.

0 people found this review helpful

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  • From: monicasheree

    On Nov 18, 2009

    This recipe was delicious!! I added some additional seasonings and used skim milk instead of half and half since that's what I had on hand. My husband said that it's one of his favorites already!!

    0 people found this review helpful

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    From: Kim D.

    On Mar 13, 2005

    Great pot pies! I used a whole chicken (used have the chicken for this recipe and the other half for another). I followed the directions exactly, except that I added a small can of drained peas and I used homemade pie crust. I made these in the pot pie tins and it made 6. I froze these before baking. When baking frozen pies, place on baking sheet and bake at 375F for about 50 minutes. These were awesome! I will be making these often, thanks Vincy!

    78 people found this review helpful

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  • From: kfinkle

    On Jun 26, 2002

    This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!! My boys said, "it was da bomb", (meaning excellent). I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

    47 people found this review helpful

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  • Read all 425 reviews

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