Chicken Pot Pie Recipe With Nutrition Data and Calorie Count

Chicken Pot Pie

Homemade pot pie, perfect for wintery Sunday afternoons.

Yields:

8 servings

Prep Time:

45 mins

Cook Time:

120 mins

Meal Type:

Main Dish

Rating:

Ingredients

2 9" pie crusts
1 tbsp celery seed
1 cup chicken stock
1/2 cup 2% fat milk
2 tbsps extra virgin olive oil
2 tbsps white flour
2 tbsps butter
3 skinless chicken breasts
3 oz mushrooms
1 small onion
2 small celery stalks
3 medium potatoes
6 oz carrots
1 fl oz chardonnay wine

Directions

Preheat broiler to 425 °F (220 °C).
Peel and cube potatoes. Cut carrots into bite-size chunks. In a large bowl, toss potatoes and carrots with 1 tablespoon of the olive oil. Season lightly with salt and black pepper. Spread onto a baking sheet in a single layer. Broil until veggies are lightly roasted and just becoming tender, about 20 minutes. Stir once about about half-way through baking time. Remove from oven and set aside. Turn broiler off and set oven on at 400° F (200° C).
Dice onion. Coarsely chop celery and mushrooms. Preheat a large, heavy skillet with remaining olive oil. Saute onion in oil until translucent. Add in celery and mushrooms. Continue sauteing until celery is tender and onions have just started to brown on the edges.
Cut up chicken into bite-sized cubes. Add chicken to the skillet a few pieces at a time to avoid cooling the skillet too much. Brown chicken in the onion mixture until fully cooked. Flash the skillet with white wine. Remove from heat and set aside.
In a small, heavy saucepan, melt butter over medium heat. When butter begins to foam, whisk in flour. Whisk constantly until mixture becomes smooth and starts to bubble. Slowly add chicken stock and milk, whisking as you add. Add celery seed. Bring mixture to a boil, whisking constantly, and cook until sauce thickens. Remove from heat. Season to taste with salt and black pepper.
In a large bowl, combine roasted vegetables, chicken mixture, and sauce. In a pie pan or casserole, place one pie crust in the bottom. Fill the crust with the chicken filling. Place second pie crust on top. Pinch the edges of the pie crusts together all the way around. Cut 4 1" slits in the top crust for steam. Bake until top crust is golden brown, about 1 hour.
Note: for a crispier crust, brush egg beaters over top of crust before baking. Lightly salt the top crust.

Nutrition Facts

Serving Size 1 serving

Daily Values

Calories

Amount Per Serving 483

% Daily Value*

Total Fat

Amount Per Serving 24.46g

% Daily Value 31%
- Saturated Fat
  
  Amount Per Serving 6.83g
- Trans Fat
  
  Amount Per Serving 0.018g
- Polyunsaturated Fat
  
  Amount Per Serving 5.211g
- Monounsaturated Fat
  
  Amount Per Serving 10.942g
Cholesterol

Amount Per Serving 60mg

% Daily Value 20%
Sodium

Amount Per Serving 576mg

% Daily Value 25%
Total Carbohydrate

Amount Per Serving 38.85g

% Daily Value 14%
- Dietary Fiber
  
  Amount Per Serving 3.8g
  
  % Daily Value 14%
- Total Sugars
  
  Amount Per Serving 2.98g
  
  Includes -g Added Sugars
Protein

Amount Per Serving 25.88g

Nutrients Declaration Requirement

Vitamin A

Amount Per Serving 27mcg

% Daily Value 3%
Vitamin C

Amount Per Serving 12mg

% Daily Value 13%
Vitamin D

Amount Per Serving -mcg

% Daily Value -%
Calcium

Amount Per Serving 5mg

% Daily Value 0%
Iron

Amount Per Serving 16mg

% Daily Value 89%
Potassium

Amount Per Serving 393mg

% Daily Value 8%

Nutrition summary:

Calories 483 KCal
Fat 24.46 g
Carbs 38.85 g
Protein 25.88 g

There are 483 calories in 1 serving of Chicken Pot Pie.

How long would it take to burn off 483 KCal?
Basketball	48 minutes
Cycling (10 MPH)	66 minutes
Jogging	39 minutes
Running	32 minutes
Swimming (crawl, moderate pace)	47 minutes
Walking	56 minutes
Weight Training	56 minutes
Values estimated based on person weighing 160 lbs.