| Online: | |
| Visits: | |
| Stories: |
| Story Views | |
| Now: | |
| Last Hour: | |
| Last 24 Hours: | |
| Total: | |
Homemade Chicken Pot Pie
Monday, February 2, 2015 4:34
% of readers think this story is Fact. Add your two cents.
Homemade chicken pot pie might be one of the greatest comfort foods I can think of. There’s something about pie crusts stuffed with veggies, cream and chicken that makes a gloomy winter day just a little bit brighter.
A few of my church Zumba® fitness ladies decided we would try a freezer meal group. I loved the idea of cooking one recipe and trading meals. I wanted to pick something that many would enjoy and make it a little healthier.
HOMEMADE CHICKEN POT PIE
Makes 2 pies
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter or margarine
1/2 cup all-purpose flour, sifted
2 cups organic, low sodium chicken broth
1 cup half & half
2 cups chicken, cooked, shredded
1 cup frozen peas
1 tsp. salt
1/2 tsp. pepper
4 unbaked pie crusts
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter or margarine
1/2 cup all-purpose flour, sifted
2 cups organic, low sodium chicken broth
1 cup half & half
2 cups chicken, cooked, shredded
1 cup frozen peas
1 tsp. salt
1/2 tsp. pepper
4 unbaked pie crusts
Saute the first 4 ingredients in a big skillet over medium heat until tender.
Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. This is VERY important!
Pour into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top. You can now place your pies in the freezer or go ahead and cook them.
Bake at 375 degrees, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Each pie serves 8.
Some recipes call for heavy cream or regular chicken broth. I wanted to lighten mine up just a bit without sacrificing flavor! You may have to adjust the salt according to your own tastes and needs.
I made five pies yesterday and froze four of them.
Ready to see how it measures up nutritionally?
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| calories 298 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 8 g | 39 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 3 g | |
| Cholesterol 31 mg | 10 % |
| Sodium 388 mg | 16 % |
| Potassium 160 mg | 5 % |
| Total Carbohydrate 29 g | 10 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 4 g | |
| Protein 9 g | 19 % |
| Vitamin A | 22 % |
| Vitamin C | 4 % |
| Calcium | 3 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
298 calories per serving isn’t bad! Especially for those of us who plan to work it off in our Zumba® fitness classes!
If you’re looking for another healthier recipe, don’t forget to check out my homemade banana bread from last week!
Source: http://www.dailydoseofdelsignore.com/2015/02/homemade-chicken-pot-pie.html
