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Cristina’s Chicken Pot Pie

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Nutritional information

591
Calories
211 g
Calories From Fat
23.5 g
Total Fat
6.1 g
Saturated Fat
116.6 mg
Cholesterol
613.5 mg
Sodium
63 g
Carbs
5.3 g
Dietary Fiber
9.1 g
Sugars
31.3 g
Protein
277g
Serving Size

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Cristina’s Chicken Pot Pie

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Cuisine:

Very nice comfort food. The onions were cooked in a small amount of olive oil and the butter eliminated. After the onions were browned I added in diced carrots, covered the pan and allowed them to cook a few minutes. After the carrots were crisp tender the remaining vegetables were added, the flour was sprinkled over all and the stock whisked in. Corn was used in place of the potato. The recipe was cut in half and I got 3 very generous servings. This was served with a tossed salad. A warming meal on a cold fall evening.

  • 32mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 32mins   |  Serves: 4-6

Cristina’s Chicken Pot Pie, wonderful cook, cristina ferrare add thyme and other veggies”, Very nice comfort food The onions were cooked in a small amount of olive oil and the butter eliminated After the onions were browned I added in diced carrots, covered the pan and allowed them to cook a few minutes After the carrots were crisp tender the remaining vegetables were added, the flour was sprinkled over all and the stock whisked in Corn was used in place of the potato The recipe was cut in half and I got 3 very generous servings This was served with a tossed salad A warming meal on a cold fall evening

 

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Steps

1
Done

Preheat the oven to 400°.

2
Done

Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.

3
Done

To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.

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Done

cristina ferrare.

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Bobby Ryan

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previous
Sweet and Spicy Sweet Potato Bake
Pretty good...and from time to time when I truly try to eat healthy
next
Vegetable Barley Bake

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