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

    Healthier Chicken Pot Pie. Photo by Mrs. McSmith

    1/1 Photo of Healthier Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Mrs. McSmith's Note:

    This recipe is my healthier adaptation of a recipe found in the Cooking Club of America's Cooking Pleasures magazine. It is really great.

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    Serves: 4


    10-12 i ...

    Units: US | Metric




    1. 1
      For the crust: Combine dry ingredients in a food processor (or small bowl). Pulse (or cut) in butter until mix resembles coarse crumbs with some pea size pieces. Add ice and blend (or slowly add cold water) until a dough begins to form. Shape into a flat round; cover and refrigerate one to 24 hours.
    2. 2
      On lightly floured surface, roll dough into 10- to 12-inch round (same size as your cast iron skillet). Place on parchment paper-lined baking sheet; cover and refrigerate 30 to 60 minutes. Heat oven to 400ºF. Line rimmed baking sheet with foil.
    3. 3
      For the filling: Sprinkle chicken with 1 teaspoon of the salt. Heat cast-iron skillet over medium heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook chicken in two batches 3 minutes or until lightly browned on all sides, adding additional 1 tablespoon oil for second batch. (Don’t cook all the way through.) Remove chicken.
    4. 4
      Add remaining 2 tablespoons oil. Cook mushrooms and 1 teaspoon of the salt 2 minutes or until mushrooms release juices. Add onion and garlic; cook 1 minute. Stir in Italian seasoning.
    5. 5
      Sprinkle with 1/3 cup flour; stir until flour is lightly browned. Add broth and any accumulated juices from chicken, stirring continuously to prevent lumps. Bring to a boil.
    6. 6
      Add carrots, potatoes and remaining 1/2 teaspoon salt; reduce heat to medium-low. Add celery. Simmer 6 to 8 minutes or until vegetables are crisp-tender and sauce is of desired consistency. Remove from heat; stir in chicken. Sprinkle peas over filling but don’t stir in (frozen vegetables will help keep dough from melting).
    7. 7
      Top filling with cold dough, carefully pressing edges against edge of skillet. Cut several steam vents in center of dough. Place skillet on baking sheet; bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. Let stand 5 minutes before serving.

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    Nutritional Facts for Healthier Chicken Pot Pie

    Serving Size: 1 (705 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 840.5
    Calories from Fat 331
    Total Fat 36.8 g
    Saturated Fat 7.2 g
    Cholesterol 65.8 mg
    Sodium 1801.4 mg
    Total Carbohydrate 84.7 g
    Dietary Fiber 16.9 g
    Sugars 11.3 g
    Protein 46.4 g

    The following items or measurements are not included:

    italian seasoning

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