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Chicken Pot Pie

  • 4servings
  • 45minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 onion, chopped

  3. 2 stalks celery, chopped

  4. 3 carrots , chopped

  5. 4 tablespoons flour

  6. 4 cups chicken stock

  7. 2 potatoes , peeled and diced

  8. 2 cups shredded chicken

  9. 2 tablespoons chopped parsley

  10. 1/2 cup frozen peas, thawed

  11. 1 prepared pie crust

  12. 1 egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken, parsley and peas. Pour mixture into casserole . Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

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