Chicken “Pot Pie”

The term ‘Pot Pie’ originated in medieval England, where the dish was cooked in a pot rather than a pie dish.

This is high protein and non vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Chicken “Pot Pie”

Cooking Method: Baking Cuisine: American Courses: Dinner, Main Dish Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 20 mins

Servings: 6 Calories: 2700

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Chicken
• 16 ounce Pie Crust
• 1 cup Carrots
• 1 cup Peas
• 1 cup Onion
• ¹⁄₄ cup All-Purpose Flour
• 1 ¹⁄₂ cup Chicken Broth
• 1 cup Milk
• 2 tablespoon Butter
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the onion, carrots, and peas. Cook until the vegetables are tender.
3. Stir in the flour, salt, and pepper. Gradually add the chicken broth and milk. Cook and stir until the mixture thickens.
4. Add the cooked chicken to the skillet and mix well.
5. Roll out the pie crust and line a pie dish with it. Pour the chicken mixture into the crust.
6. Cover the pie with the remaining pie crust and seal the edges. Cut slits in the top crust to allow steam to escape.
7. Bake for 30-35 minutes, or until the crust is golden brown.
8. Let the pie rest for 10 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 35g12%

Sugars 5g

Protein 20g40%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.