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Chicken Pot Pie

blessy.matty's picture
A comfort food for the winter :)
Ingredients
  Whole wheat flour 1 Cup (16 tbs) (FOR PIE CRUST)
  Cold milk 4 Tablespoon (FOR PIE CRUST)
  Cold water 2 Tablespoon (FOR PIE CRUST)
  Egg white 1 (FOR PIE CRUST)
  Unbaked pie crusts 2 (9 inch)
  Olive oil 4 Tablespoon (FOR FILLING)
  All purpose flour 2 Teaspoon (FOR FILLING)
  Water 1⁄2 Cup (8 tbs) (FOR FILLING)
  Cream of mushroom soup/Chicken broth or any thick gravy 1 Cup (16 tbs) (FOR FILLING)
  Salt 1 Teaspoon (FOR FILLING)
  Crushed black pepper 1 Teaspoon (FOR FILLING)
  Onion 1 Medium, finely chopped (FOR FILLING)
  Small carrot 1 , diced into small cubes (carrot can be micro waved for 2 mins before dicing - FOR FILLING)
  Potato 1 , diced into small cubes (potato can be micro waved for 4 mins before dicing - FOR FILLING)
  Brocolli 1 Small (can be micro waved for 2 mins - FOR FILLING)
  Ground chicken/Cooked chicken chopped into medium pieces 1 Cup (16 tbs) (FOR FILLING)
Directions

FOR PIE CRUST
In a large bowl, mix all the pie crust ingredients except the egg white. Stir with a fork and form a ball. Use hand to form a dough. Cover and refrigerate for atleast 45 mins. (This is not a traditional way of making the pie crust, but it came out good). After 45 mins, take the dough and divide into 2 balls. Roll one ball out to fit into a 9 inch pie plate. Brush with egg white and bake in a preheated 400F oven for 7 mins. (This ensures the bottom pie crust not to get soggy).Meanwhile roll the other ball to make the top crust and set aside.

Preheat oven to 400 degree F (200 degree C)

FOR FILLING
In a large saucepan, add the olive oil. On medium heat, saute the onion until translucent. Add uncooked chicken on top of the onion 1 spoon at a time. (Ground chicken tends to form a single piece if put together). Add salt and pepper. When one side of the chicken pieces cook, turn the chicken pieces and then add the gravy and water.When it starts boiling add the carrot and potato. If the gravy is not thick, add all purpose flour(which acts as a thickening agent). Finally add the brocolli. Taste and then add more salt if needed.

Pour the thick mixture into the bottom pie crust. Cover with the top top crust and seal edges using a fork. Brush the top crust with egg white and put 1 or 2 slits on the top with a fork

Bake in the preheated 400F oven for 30 mins.

Cool for 10 mins before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken, Vegetable
Interest: 
Kids, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
4
Subtitle: 
Chicken Pot Pie

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4.16
Average: 4.2 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 987 Calories from Fat 518

% Daily Value*

Total Fat 58 g89.1%

Saturated Fat 12.9 g64.4%

Trans Fat 0 g

Cholesterol 26.2 mg8.7%

Sodium 1511.6 mg63%

Total Carbohydrates 99 g33.1%

Dietary Fiber 12.3 g49%

Sugars 6.3 g

Protein 22 g44.4%

Vitamin A 50.5% Vitamin C 119.2%

Calcium 10.6% Iron 37.3%

*Based on a 2000 Calorie diet

7 Comments

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Chicken Pot Pie Recipe, Chicken Pot Pie