Chicken Potpie
Created by Miss-Missey on September 8, 2013
- Servings: 5
- Prep Time: 25m
- Cook Time: 25-30m
- Recipe #10484
Ingredients
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 teaspoons garlic powder
- 1/4 teaspoon pepper
- 1 cup chicken broth (low sodium)
- 2 teaspoons chicken bouillon granules
- 1/2 cup water (very hot)
- 2/3 cup half and half cream
- 2 cups cubed cooked chicken
- 1 cup mixed vegetables, frozen
- 4 ounces mushrooms, sliced (one 4 ounce can, drained)
- Mashed potatoes (instant prepared, I used Idahoan brand, roasted garlic or just use enough to cover the top)
- Paprika
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Grease a 9-inch baking pan.
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Step 3: In a saucepan, melt butter. Stir in flour, garlic powder and pepper until blended.
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Step 4: In a cup dissolve the bouillon granules in the hot water.
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Step 5: Gradually stir in the cream and bouillon mixture. Bring to a boil, the boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables.
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Step 6: Season with some salt.
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Step 7: Spread mixture into the pan.
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Step 8: Spread the mashed potatoes over the top. Sprinkle lightly with paprika.
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Step 9: Bake 25-30 minutes or until hot and bubbly around the sides of the pan.
Nutritional Facts
- Serving Size: 1 (249.8 g)
- Calories 276.9
- Total Fat - 20.4 g
- Saturated Fat - 12.6 g
- Cholesterol - 89.3 mg
- Sodium - 827.9 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 3.4 g
- Sugars - 2.7 g
- Protein - 6.8 g
- Calcium - 86.8 mg
- Iron - 1.1 mg
- Vitamin C - 6 mg
- Thiamin - 0.1 mg