Chicken Pot Pie
Source: Spice it up! Winter 2015/2016
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: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 370Kcal | ||||||||||||||||||
| Protein | 26g | ||||||||||||||||||
| Carbohydrates | 29g | ||||||||||||||||||
| Fibre | 3g | ||||||||||||||||||
| Total Fat | 16g | ||||||||||||||||||
| Saturated Fat | 5g | ||||||||||||||||||
| Cholesterol | 95mg | ||||||||||||||||||
| Sodium | 261mg | ||||||||||||||||||
| Potassium | 388mg | ||||||||||||||||||
| Phosphorus | 289mg | ||||||||||||||||||
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.
Chicken Pot Pie:
Downloadable/printer-friendly version
Ingredients
-
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
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. |
