Chicken Pot Pie Recipe Video

Summary

Cooking Time55 MinHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientHealthy

Ingredients

 Pie crust200 Gram
 Onion1⁄2 Cup (8 tbs)
 Broccoli1 Cup (16 tbs)
 Parsnip1 Medium
 Carrot1 Medium
 Garlic1 Medium
 Potato1 Cup (16 tbs)
 Green peas1 Cup (16 tbs)
 Parsley1 Teaspoon
 Basil1 Teaspoon
 Paprika1 Teaspoon
 Rosemary1⁄2 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Nutmeg1 Pinch
 Mustard seeds1 Teaspoon
 Chicken stock1 1⁄2 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Lemon juice1 Teaspoon
 Olive oil4 Teaspoon
 Flour2 Teaspoon
 Chicken2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7395 Calories from Fat 3763

% Daily Value*

Total Fat 418 g643%

Saturated Fat 122.7 g613.3%

Trans Fat 0 g

Cholesterol 2021.5 mg

Sodium 5049.3 mg210.4%

Total Carbohydrates 239 g79.8%

Dietary Fiber 30.9 g123.6%

Sugars 31.3 g

Protein 642 g1283.8%

Vitamin A 377.6% Vitamin C 492.1%

Calcium 76.8% Iron 194.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil.
2. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now).
3. Cook 5-10 minutes over medium heat, or until veggies are tender.
4. Add garlic and cook 1-2 minutes.
5. Move veggies to one side, add remaining olive oil, and whisk flour into it.
6. Cook about 30 seconds.
7. Slowly whisk in milk and stock.
8. Bring to a boil and let thicken.
9. Remove from heat.
10. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice.
11. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
12. Bake at 375 for 30-40 minutes, until crust is done.

SERVING
13. Serve in a dish
Notes
Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…

I served this with a Warm Arugula and Orange Salad
1 bunch arugula
1/4 C red onion
1 orange, cut in pieces
2 T olive oil
2 T lemon juice
1 T honey
salt
pepper
1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
Arugula on plate, top with orange. Pour dressing over.

For more information visit the blog entry Chicken Pot Pie.

Editors Review

A comforting and delicious dish featuring chicken, potatoes, carrots, parsnips, broccoli, cauliflower, green garlic, onion, and peas.
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