|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The chicken pot pie is a true American comfort food classic. It's the perfect way to use up leftover roast chicken, and you can use whatever vegetables you like. This chicken pot pie was adapted from a recipe by Kevin, from the blog Closet Cooking.
Makes 6 servings.
- 2 tablespoons butter
- 1 onion, diced
- 2 stalks celery, sliced
- 1 carrot, sliced
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 cup milk
- 1 pound cooked chicken, shredded or cut into bite-sized pieces
- 1 teaspoon thyme, chopped
- 1/4 cup dry sherry
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
- 2 portions frozen piecrust dough, thawed
- 1 egg, beaten
- 1 tsp water
Melt the butter in a large pan over medium heat. Add the onions, celery, and carrots and cook until tender, about 10 to 15 minutes.
Mix in the flour and let it cook for a minute.
Mix in the chicken stock followed by the milk. Reduce the heat and simmer for 10 minutes.
Add the chicken, thyme, sherry, peas, and corn. Season with salt and pepper to taste.
Line a deep pie plate with one of the thawed piecrusts.
Pour the filling in, and place the second pie crust over the top. Crimp the top and bottom crusts together to seal well.
Cut three 1-inch slits on the top. Mix the egg and water, and brush it on the pie crust.
Place the pie onto a baking sheet and bake in a preheated 400 F. oven until the crust is golden brown, about 25 to 30 minutes.