Chicken Pot Pie
70 mins (prep 30, cooking 40)
19 ingredients
4 servings
A good Chicken Pot Pie is not complicated, but it takes time. For cooks in a hurry, there are shortcuts. Canned broth can be substituted for homemade stock, leftover or store-bought cooked chicken can be used instead of a start-from-scratch uncooked bird, and frozen peas can be added without thawing. You can even skip the pastry and serve the filling over noodles or rice or even a piece of toast. It will taste fine, but it won’t be Chicken Pot Pie. Source: Relish Mag

Categories:  chicken , easy , 3-steps-or-less , poultry , main-dish , meat , <-4-hours , vegetable , savory-pies , one-dish-meal , time-to-make ,
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Serving Size (392.99 g)
Servings 4
Amount per Serving
Calories 570.32 Calories from Fat 174.24
% Daily Value *
Total Fat 19.36g 119.12%
Saturated Fat 9.41g 188.23%
Trans Fat 0.48g %
Cholesterol 31.8mg 42.4%
Sodium 1161.67mg 193.61%
Total Carbohydrate 84.88g 113.18%
Dietary Fiber 6.83 g 109.21%
Sugars 5.31 g %
Protein 14.13g 113.02%
Vitamin A 9217.21IU% Vitamin C 19.22mg%
Calcium 54.69mg% Iron 5.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced onion, diced celery, sliced mushrooms, low-fat milk, dried parsley, dried thyme, fresh, coarse ground black pepper, chopped cooked chicken