Chicken Pot Pie
Created by Cakes on November 12, 2012
- Servings: 6
- Prep Time: 20m
- Cook Time: 50m
- Recipe #6943
Ingredients
- 6 tablespoons butter, softened, divided
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup whole milk
- 1 small onion, chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, finely minced
- 1 (10 ounce) can chicken broth
- 1 small russet potato, peeled and cubed
- 2 cups cooked cubed chicken (about 1/2 store-bought cooked deli chicken)
- 1/2 cup frozen peas
- Salt and pepper
- 1 double pie pastry (for a 9-inch deep-dish pie plate)
How to Make
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Step 1: In a bowl, combine 4 tablespoons soft butter with the flour. Set aside. In a second bowl dissolve the cornstarch in the milk. Set aside.
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Step 2: In a large saucepan, soften the onion, carrot, celery and garlic in the remaining 2 tablespoon butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add in the butter/flour mixture and boil gently stirring with a wooden spoon.
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Step 3: Add the milk and cornstarch mixture and bring to a boil. Adjust the salt and pepper. Stir in the chicken and peas.
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Step 4: Set the oven rack in the lowest position, preheat the oven to 400 degreesF.
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Step 5: Spoon the chicken filling into the crust. Cover with the second sheet of dough. Crimp the edges and brush with milk.
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Step 6: Bake for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes and serve.
Nutritional Facts
- Serving Size: 1 (293.2 g)
- Calories 379.5
- Total Fat - 24.5 g
- Saturated Fat - 6.3 g
- Cholesterol - 57 mg
- Sodium - 566.1 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 2.4 g
- Sugars - 2.6 g
- Protein - 16.1 g
- Calcium - 117.6 mg
- Iron - 1.6 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.2 mg