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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    10 mins

    1 hrs 10 mins

    LDSMom128's Note:

    I came up with this and it was fairly easy and had it on the table just a little over an hour! My kids loved it and it's such great comfort food to eat on a cold day. I used both chicken breasts and chicken thighs, as they were all I had in my freezer at the time, but you can you all white or all dark meat, whatever you prefer. I like to use both for great flavor! You can also use your leftover turkey for turkey pot pie, or use any leftover meat and it will taste great!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Turn oven onto 400°F.
    2. 2
      In a skillet pan, spray the pan with nonstick spray and add the chicken. Season the chicken with salt, pepper, and lemon pepper. Brown the chicken until no longer pink, about 10-15 minutes.
    3. 3
      Meanwhile. Peel and chop the onions, potatoes, and carrots. Keep the potatoes and carrots in small pieces. I used baby carrots and sliced them up in thirds.
    4. 4
      In a medium pot, add about 1 tablespoon butter and saute the onions with about 1/2 tsp salt and cook for about 2 minutes. Add the potatoes and carrots and stir well with the onions. Cook for about 5 minutes. Add the chicken stock and canned milk season with pepper, lemon pepper, and sage. Put a lid on the pan and allow them to simmer for about 10-15 minutes and softened.
    5. 5
      By this time the chicken should be done, remove the chicken from the pan and allow to sit for about 5 minutes.
    6. 6
      Make the pie crust topping. In a small bowl, combine the flour, baking powder, salt, and milk. Stir well. Knead the dough a couple of times to allow it to be rolled. Roll out with a rolling pin into a large circle.
    7. 7
      Go back to the vegetables and add the frozen peas and allow to cook for about 2-3 minutes. Cut up the chicken into small pieces (Or you can add the leftover meat) and add to the pot of vegetables. Simmer for another 2-3 minutes. Pour the mixture into a deep dish pie dish or other round glass baking dish.
    8. 8
      Lay the pie crust on top of the mixture and pinch down the sides to keep the vegetables inside. Cut 4 slits on top. Cook for about 15-20 minutes and the pie crust is golden brown. Allow to cool for about for about 10 minutes and enjoy!

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    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 616.2
     
    Calories from Fat 144
    23%
    Total Fat 16.0 g
    24%
    Saturated Fat 7.0 g
    35%
    Cholesterol 70.5 mg
    23%
    Sodium 1610.9 mg
    67%
    Total Carbohydrate 95.2 g
    31%
    Dietary Fiber 5.1 g
    20%
    Sugars 46.2 g
    185%
    Protein 23.7 g
    47%

    The following items or measurements are not included:

    chicken tenders

    lemon pepper

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