Valerie’s Chicken Pot Pie, from Woman’s Day Mag.

Chicken pot pie is believed to have originated in Greece, where it was known as ‘Artocreas’ and was made with lamb.

This is high protein and non vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Valerie’s Chicken Pot Pie, from Woman’s Day Mag.

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

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 6 Calories: 2700

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 pound Chicken
• 2 cup Frozen mixed vegetables
• 1 medium Onion
• ¹⁄₄ cup All-purpose flour
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Pepper
• 1 ¹⁄₂ cup Chicken broth
• 1 cup Milk
• 1 package Pie crust

Instructions

1. Preheat oven to 425°F.
2. In a large skillet, cook chicken until no longer pink. Remove from skillet and set aside.
3. In the same skillet, cook vegetables and onion until tender.
4. Stir in flour, salt, and pepper. Gradually add chicken broth and milk, stirring constantly.
5. Bring to a boil and cook until thickened.
6. Stir in cooked chicken.
7. Pour mixture into a pie crust.
8. Cover with another pie crust and seal the edges.
9. Cut slits in the top crust to allow steam to escape.
10. Bake for 30-35 minutes or until crust is golden brown.
11. Let it 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.