Chicken Pot Pie

  • Serves 6
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • 425°F

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Ingredients

Adjust Servings:
3 tablespoons butter
1/2 cup yellow onion diced
2 cloves garlic minced
1 cup frozen peas
1 cup frozen corn niblets
1/3 cup all-purpose flour
3 cups no salt added chicken broth
1/4 cup milk
3 cups cooked chicken
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
2 tablespoons fresh tarragon chopped
2 tablespoons fresh parsley chopped
1 store-bought 9-inch pie shell frozen
1 egg whisked

Nutrient Analysis

PER SERVING:

1/6 of recipe


RENAL EXCHANGE:

3 Protein + 2 Starch + 1 Vegetable


Calories
370Kcal
Protein
26g
Carbohydrates
29g
Fibre
3g
Total Fat
16g
Saturated Fat
5g
Cholesterol
95mg
Sodium
261mg
Potassium
388mg
Phosphorus
289mg

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Tips: You can also make this recipe in individual ramekins. The cooking time will be the same.

You can prepare the pot pie and freeze it for future use.

To cook from frozen, preheat the oven to 400°F. Cover the pot pie with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and continue to bake for another 35 minutes.

Ingredients

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Preparation

1
Done

Preheat conventional oven to 425°F.

2
Done

In a large saucepan, heat the butter over medium heat. Add the onion and garlic and sauté until the onions begin to soften. Add peas and corn and continue to sauté.

3
Done

Add the flour to the vegetables and stir to coat.

4
Done

Add the chicken broth and milk to the floured vegetables. Stir to dissolve all the flour particles.

5
Done

Add the cooked chicken and dry spices and simmer until the sauce thickens.

6
Done

Turn off the heat and stir in the fresh tarragon and parsley.

7
Done

Pour the chicken mixture into a 9-inch casserole dish and place the pie shell on top. Brush with whisked egg to obtain a golden crust.

8
Done

Bake at 425°F for approximately 30 minutes.

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