The best delicious Chicken Pot Pie~ recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chicken Pot Pie~ recipe today!
Hello my friends, this Chicken Pot Pie~ recipe will not disappoint, I promise! Made with simple ingredients, our Chicken Pot Pie~ is amazingly delicious, and addictive, everyone will be asking for more Chicken Pot Pie~.
What Makes This Chicken Pot Pie~ Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken Pot Pie~.
Ready to make this Chicken Pot Pie~ Recipe? Let’s do it!
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1 c Reduced sodium chicken broth 1 lb Skinless boneless chicken
-defatted -thighs — cut in 2″
3 Carrots — cut in 1/2″ -pieces
-chunks 1/2 c Evaporated skim milk
1 Peeled Potato — cut in 1/2″ 1/4 c Flour
-chunks 1/2 ts Dried sage
1 Parsnip — cut in 1/2″ 1/4 ts Freshly ground black pepper
-chunks 2 17×11-inch Sheets filo
1/2 ts Salt — divided -dough, cut crosswise in
1 c Frozen pearl onions -half
1 c Frozen peas Nonstick cooking spray
Prep. Time: 30 minutes Total time: 50 minutes
Preheat oven to 325~. In a large saucepan, combine the broth, carrots,
potato, parsnip and 1/4 tsp. salt. Bring to a boil over high heat,
reduce to a simmer, cover, and cook until potato is almost tender,
about 5 minutes. Stir in pearl onions, peas and chicken, return to a
boil, reduce to a simmer, cover and cook until the chicken is cooked
through, about 5 minutes. In another large saucepan, combine the
evaporated skim milk, flour, sage, remaining 1/4 tsp salt and pepper.
Bring to a boil, reduce to a simmer, and cook until the sauce has
thickened to the consistency of heavy cream, about 2 minutes. Stir in
chicken mixture and cook for 1 minute longer. Spoon chicken mixture
into a 9-inch deep-dish pie pan. Layer filo sheets on top,
overlapping the sheets at right angles, tucking in edges and lightly
spraying each layer with nonstick cooking spray. Cut a 3-inch X in
the center of pie, pull back the corners and lightly spray the
corners with nonstick cooking spray. Bake pot pie for 10 to 15
minutes or until filling is heated through and the filo is crisp and
lightly golden. Serves 4.
Per serving: Calories 337; fat 6 g (16%); sat fat 1 g; carbohydrate
40 g; protein 31 g; cholesterol 95 mg; sodium 682 mg.
Yields
4 servings
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