Chicken Pot Pie V

Chicken Pot Pie V

70
KARENFERG 0

"This dinner pie is full of tender vegetables, herbs, and moist chicken breast in a creamy sauce. Quick, easy, and lower in fat to boot!"
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Ingredients

55 m servings 467 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1649 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Crust: Mix together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in butter or margarine until mixture is crumbly. Stir in milk. Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator.
  3. Spray a large nonstick skillet with cooking spray. Cook onions and garlic together over medium heat until soft, about 5 minutes. Add broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.
  4. In a small bowl, combine cream of chicken soup and flour. Mix until smooth. Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper. Pour mixture into a 2 quart casserole dish.
  5. Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
  6. Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.

Reviews

70
  1. 88 Ratings

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Most helpful positive review

Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else...

Most helpful critical review

Decently tasty, but took over an hour and a half to prepare!

Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else...

Wow...this was really good! I did read the reviews before I made this so I added 2 cans of crm of chkn soup and cut the potatoes down to one cup. This was nice and creamy and did not get dry at ...

This was a very good potpie! I made 2 to freeze and we decided to keep it out and eat potpie for 3 days instead. I made it in a pieplate also so just increased the dough recipe as someone sugg...

Comfort food at its best! I rubbed about 1 lb. of chicken breasts lightly with olive oil and seasoned them with salt, pepper and a pinch of rosemary before roasting. It yielded a little more tha...

WOW this was a hit. My entire family gobbled it up! No left overs what so ever.

Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more milk to keep it pliable). For the people who thought this wasn't creamy enough: try adding just 1 ...

OH MY GOD!!!! My husband and I ate the ENTIRE thing in one sitting. We like the adition of 1 1/2 cups of cheese. We also use brocoloi, carrot, and cauliflower as our frozen veggie mix. FAB...

I basically followed the recipe. It does need some additional liquid, so I would add about 1/2 to 3/4 cup more chicken stock next time. I also think a chicken bouillon cube would add to the fl...

Decently tasty, but took over an hour and a half to prepare!