Chicken Pot Pie
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
75 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 6 |
| Serving Size | 5.86 oz |
Ingredients
17.65 oz
Chicken
7.06 oz
Carrots
7.06 oz
Peas
3.53 oz
onion
1.77 oz
butter
1.77 oz
all-purpose flour
16.90 fl oz
chicken broth
8.45 fl oz
milk
1 tsp
salt
0.5 tsp
black pepper
17.65 oz
puff pastry
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
In a large skillet, melt the butter over medium heat. Add the onion and cook until softened.
Step 3
Add the chicken to the skillet and cook until browned.
Step 4
Stir in the carrots, peas, flour, salt, and black pepper. Cook for 2 minutes.
Step 5
Gradually stir in the chicken broth and milk. Cook until thickened.
Step 6
Transfer the mixture to a 9-inch (23 cm) pie dish. Place the puff pastry over the filling.
Step 7
Trim the excess pastry and crimp the edges. Cut slits in the top for steam to escape.
Step 8
Bake for 30 minutes or until the pastry is golden brown and the filling is bubbly.
Step 9
Allow the pot pie to cool for a few minutes before serving.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 20.51 kcal | 1.03% |
| Vitamin A | 1.758 IU | 0.2% |
| Monounsaturated Fat | 0.3516 g | 0% |
| Saturated Fat | 0.586 g | 0.53% |
| Fat | 1.172 g | 0.84% |
| Carbohydrates | 1.465 g | 0.29% |
| Sodium | 35.16 mg | 7.03% |
| Fibers | 0.1758 g | 0.46% |
| Sugars | 0.2344 g | 0% |
| Protein | 0.879 g | 1.03% |
| Vitamin C | 0.586 mg | 0.65% |
| Calcium | 0.4688 mg | 0.09% |
| Iron | 0.586 mg | 0.12% |
| Potassium | 23.44 mg | 4.69% |
| Alcohol | 0 g | 0% |
| Cholesterol | 3.516 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0586 mcg | 2.44% |
| Vitamin E | 0.1172 mg | 0.78% |
| Zinc | 0.1172 mg | 0.02% |
| Selenium | 0.879 mcg | 0.18% |
| Vitamin D | 0.0586 mcg | 0.39% |
Recipe Attributes
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