Chicken Pot Pie
A classic comfort food, this Chicken Pot Pie is perfect for a cool fall evening.
Ingredients
| Olive oil | 1 Tablespoon | |
| Carrots | 1/2 Cup (8 tbs) , chopped | |
| Onion | 1 , chopped | |
| Potato | 1 Cup (16 tbs) , chopped | |
| Zucchini | 1 Cup (16 tbs) , chopped | |
| Savory | 1 Teaspoon , chopped | |
| Dried rosemary | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Dried parsley | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Peas | 3/4 Cup (12 tbs) , frozen | |
| Garlic | 4 Clove (20 gm) , diced | |
| Lemon juice | 2 Tablespoon | |
| Dijon mustard | 1/2 Teaspoon | |
| Cooked chicken | 2 Cup (32 tbs) , shredded | |
| All purpoase flour | 2 Tablespoon ((1 Tbsp Corn Starch)) | |
| Cold water/Stock | 1 1/2 Cup (24 tbs) | |
| Milk | 1/2 Cup (8 tbs) | |
| Pie crust | 1 | |
| Egg white | 1 , beaten |
Directions
GETTING READY
1.Pre-heat oven to 375 degrees F.
MAKING
2.Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or medium-low heat, or until veggies are tender, stirring occasionally.
3.Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
4.Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
5.Taste and adjust seasoning if needed.
6.Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white.
7.Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.
SERVING
8.The Chicken Pot Pie is ready to be served.
Recipe Summary
Nutrition Facts
Serving size
Calories 402Calories from Fat 172
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 290 mg12.08%
Total Carbohydrates 41 g13.7%
Dietary Fiber 4 g16%
Sugars 4 g
Protein 17 g34%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
