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Chicken Pot Pie
This whole food chicken pot pie is a warm and comforting dinner during those cold months.
Course
Main Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
326
kcal
Author
Kristine Underwood
Ingredients
▢
2
pounds
chicken breast or breast tenders cut into 1 inch chunks
▢
1/4
cup
unsalted butter
▢
3
carrots, chopped
▢
3
stalks celery, chopped
▢
1/2
onion, chopped
▢
1
cup
peas, fresh or frozen
▢
3
TBS
parsley, chopped
▢
1/4
tsp
thyme
▢
1
tsp
salt
▢
1
tsp
pepper
▢
2
cups
chicken stock
▢
2/3
cup
half and half
▢
1/2
cup
white whole wheat flour, divided
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees.
In a large pan or dutch oven over medium heat, melt butter and sauté onion, celery, and carrot until soft.
Add chicken and spices and cook until chicken is white all the way through.
Add peas and mix in.
Sprinkle 1/4 cup flour over chicken and stir until fully incorporated.
In a measuring cup, mix milk and chicken stock.
Pour chicken stock into pan cook until bubbly.
Add remaining 1/4 cup flour if needed to thicken and cook until thick and bubbly.
Transfer chicken mixture to a casserole dish and top with drop biscuits (
get the recipe here
).
Bake for 20-25 minutes, rotating halfway through.
Let stand for 10 minutes before serving.
Nutrition
Serving:
1
serving
|
Calories:
326
kcal
|
Carbohydrates:
14
g
|
Protein:
37
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.3
g
|
Cholesterol:
121
mg
|
Sodium:
805
mg
|
Potassium:
873
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
6207
IU
|
Vitamin C:
11
mg
|
Calcium:
62
mg
|
Iron:
2
mg