Holli's Chicken Pot Pie Recipe | Yummly
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Holli's Chicken Pot Pie

SUZANNEPILKINGTON(2)
Ryan P.: "I used 5 generous Tbsp. of flour. And of the 2 cu…" Read More
19Ingredients
85Minutes
480Calories
Read Directions
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Description

I don't know Holli personnally, but I know LIz, who shared this with me. A favorite around my house in the winter. More labor in cutting vegetables than anything else. Simple and delicious. This recipe makes one pie, but I've also made this in individual ramekins.

Ingredients

US|METRIC
6 SERVINGS
  • 6 chicken breast halves
  • 1 can chicken broth
  • 1/2 cup water
  • 1/2 onion (cut in half)
  • 1 sprig parsley
  • 1 stalk celery
  • 1 teaspoon salt
  • 1 pinch pepper
  • 1/4 cup butter oil
  • 1/2 onion (medium, diced)
  • 1 clove garlic (finely diced)
  • 1/4 cup celery (finely diced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon thyme
  • 3 tablespoons flour
  • 2 cups veggies (cut into bite sized pieces:, carrots, corn, potatoes, peas, mushrooms, etc., whatever your preference)
  • 1 pastry shell (for top crust)
  • 1 egg white
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    Directions

    1. Preheat oven to 425 degrees. Simmer chicken in first seven ingredients (broth, water, onion, parsley, celery, salt, pepper, clove of garlic) for 20 minutes
    2. Remove chicken
    3. Strain broth & reserve 2 cups
    View 11 More Steps

    NutritionView More

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    480Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories480Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol115mg38%
    Sodium910mg38%
    Potassium720mg21%
    Protein36g71%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A8%
    Vitamin C8%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Ryan P. 5 years ago
    I used 5 generous Tbsp. of flour. And of the 2 cups reserved broth, I only used 1 1/2 cups broth and substituted 1/2 cup of Half & Half. I made them in three, individual French Onion soup bowls.
    Suzanne Pilkington 5 years ago
    I suggest that you double the flour - it gets a bit watery with all the vegetables. Otherwise great flavor. I make it extra deep, so put a sheet pan underneath

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