Chicken Pot Pie V

Name: Chicken Pot Pie V
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon ground sage; 0.25 teaspoon salt; 2 tablespoons butter; 0.33333334326744 cup cold nonfat milk; 1 cup chopped onions; 2 cloves garlic; 1 cup chicken broth; 1.5 cups potatoes, peeled and cubed; 1.5 cups carrots, chopped; 1 cup frozen mixed vegetables, thawed; 1 (10.75 ounce) can reduced fat cream of chicken soup; 1.5 tablespoons all-purpose flour; 2 cups cooked, cubed chicken breast meat; 2 tablespoons chopped fresh parsley; 0.5 teaspoon dried basil; 0.5 teaspoon dried thyme; salt and pepper to taste

4.4

(97)

75 Reviews

7 Photos

This dinner pie is full of tender vegetables, herbs, and moist chicken breast in a creamy sauce. Quick, easy, and lower in fat to boot!

Submitted by Karen

Updated on February 4, 2025

7

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon ground sage
¼ teaspoon salt
2 tablespoons butter
⅓ cup cold nonfat milk
1 cup chopped onions
2 cloves garlic
1 cup chicken broth
1 ½ cups potatoes, peeled and cubed
1 ½ cups carrots, chopped
1 cup frozen mixed vegetables, thawed
1 (10.75 ounce) can reduced fat cream of chicken soup
1 ½ tablespoons all-purpose flour
2 cups cooked, cubed chicken breast meat
2 tablespoons chopped fresh parsley
½ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).
To Make Crust: Mix together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in butter or margarine until mixture is crumbly. Stir in milk. Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator.
Spray a large nonstick skillet with cooking spray. Cook onions and garlic together over medium heat until soft, about 5 minutes. Add broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.
In a small bowl, combine cream of chicken soup and flour. Mix until smooth. Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper. Pour mixture into a 2 quart casserole dish.
Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.

102 home cooks made it!

Nutrition Facts (per serving)

467	Calories
11g	Fat
58g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 467
% Daily Value *
Total Fat 11g	14%
Saturated Fat 5g	27%
Cholesterol 82mg	27%
Sodium 1649mg	72%
Total Carbohydrate 58g	21%
Dietary Fiber 7g	24%
Total Sugars 6g
Protein 33g	66%
Vitamin C 15mg	17%
Calcium 232mg	18%
Iron 4mg	23%
Potassium 809mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chicken Pot Pie V

Ingredients

Directions

Nutrition Facts (per serving)

You’ll Also Love