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    You are in: Home / Recipes / Chicken Pot Pie Recipe
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    Chicken Pot Pie

    Chicken Pot Pie. Photo by Ceezie

    1/1 Photo of Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Ceezie's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375°F In a large nonstick skillet, melt butter over medium-high heat. Add onion, celery and mushrooms; sauté 6 minutes. Sprinkle with flour; cook and stir 1 minute. Add broth, lemon juice and milk; increase heat, cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.
    2. 2
      Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken. Spoon into 13-by-9-by-2-inch baking dish or shallow 3-quart casserole dish.
    3. 3
      On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish. Place over top of filling; fold edges under to make a hem and press down with fork. Cut vents on top and brush with glaze. Bake 40 minutes or until golden brown.

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    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (553 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 711.2
     
    Calories from Fat 338
    47%
    Total Fat 37.6 g
    57%
    Saturated Fat 13.1 g
    65%
    Cholesterol 162.5 mg
    54%
    Sodium 1053.1 mg
    43%
    Total Carbohydrate 54.3 g
    18%
    Dietary Fiber 4.9 g
    19%
    Sugars 11.1 g
    44%
    Protein 38.6 g
    77%

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