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Loris Chicken Pot Pie

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Ingredients

Adjust Servings:
2 refrigerated pie crusts, at room temperature
2 cups cooked chicken, cut into 1-2 inch chunks
1/2 cup baby carrots
2 medium potatoes, peeled and cubed
1 small butternut squash, peeled and cubed
1 cup cooked thin green beans
1 medium onion
1 stalk celery
2 - 3 tablespoons olive oil
2 - 3 tablespoons flour
salt and pepper, granulated garlic powder, and dried thyme
2 cups chicken broth

Nutritional information

496.7
Calories
199 g
Calories From Fat
22.1 g
Total Fat
6.1 g
Saturated Fat
35 mg
Cholesterol
586.9 mg
Sodium
57.5 g
Carbs
6.3 g
Dietary Fiber
7.6 g
Sugars
19 g
Protein
345g
Serving Size

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Loris Chicken Pot Pie

Features:
    Cuisine:

    The chicken pot pie lovers in my house told me not to stop making my 'regular' chicken pot pie. The potato/squash/carrot layer was kind of starchy for pie. The overall taste was good. Made for PAC 14.

    • 155 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Lori’s Chicken Pot Pie, Lately I have of late been roasting a chicken every weekend This weekend we had less guests than usual-used the leftovers for a beautiful and delicious chicken pot pie, a wonderful one pot meal It’s a bit different, using roasted butternut squash, potatoes, carrots, and baby green beans instead of the usual potatoes and green peas I hope you will try it, it was great!, The chicken pot pie lovers in my house told me not to stop making my ‘regular’ chicken pot pie The potato/squash/carrot layer was kind of starchy for pie The overall taste was good Made for PAC 14


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    Steps

    1
    Done

    Remove Prepared Refrigerated Pie Crusts from Refrigerator and Let Come to Room Temperature.

    2
    Done

    Peel, Seed, and Cube Butternut Squash and Place on Roasting Pan Coated With Non-Stick Cooking Spray. Peel Potatoes and Cube, Placing on Same Prepared Roasting Pan, Along With Baby Carrots. Sprinkle With Salt and Pepper to Taste and Roast in Oven at 350 Degrees For 45 Minutes to 1 Hour Until Tender. Remove from Oven and Allow to Slightly Cool.

    3
    Done

    in a Heavy Duty Skillet, Saute Celery and Onion in 3 Tablespoons Olive Oil Until Translucent. Add 3 Tablespoons of Flour and Stir For 1-2 Minutes to Make a Roux. Add 1 1/2 -2 Cups Chicken Broth, 1 Teaspoon Dried Thyme, 1/2 Teaspoon Granulated Garlic and Salt and Pepper to Taste, Simmering on Medium Heat Until Thickened. Add More Chicken Broth If Needed Until Desired Thickness.

    4
    Done

    Place One Pie Crust in 8 X 10 Casserole Dish. Place Chicken and Roasted Vegetables on Top of Crust. Top With Sauteed Vegetables and Roux, Mixing Gently. Top With Remaining Crust and Cut 3-4 Slits in Top of Crust to Allow Steam to Escape.

    5
    Done

    Place Casserole in 350 Degree Oven on Bottom Rack For 45 Minutes, Allowing Bottom Crust to Bake Evenly. Move Casserole Dish to Top Shelf and Increase Temperature to 400, Baking 15 Minutes Longer to Allow Top to Brown. Remove from Oven and Allow to Cool For 15 Minutes Before Serving.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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