Recipe By chefbuzz
Rating
Published Aug 27th
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 1 9-inch deep dish pie Calories 305.9

Chicken and vegetables in a pie! Very easy and low in fat.

Recipe Ingredients

  • 3 bone-in chicken breast halves, skinless
  • 1 (14.5 ounce) can chicken broth
  • 3 potatoes
  • 1 yellow onion
  • 3 stalks celery
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups frozen mixed vegetables
  • 1 to taste salt and pepper to taste
  • ¼ teaspoon garlic powder
  • 1 (9 inch) frozen prepared pie crust, thawed

Cooking Directions

  1. 1 Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
  4. 4 Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
  5. 5 In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
  6. 6 Add chicken broth and bring to a boil. After it has become thick, add potatoes.
  7. 7 Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
  8. 8 Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
  9. 9 Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Nutrition Facts

  • Calories 305.9
  • Carbohydrate 33.6 g
  • Cholesterol 26 mg
  • Fat 13.3 g
  • Fiber 4.1 g
  • Protein 13.4 g
  • Saturated Fat 2.2 g
  • Sodium 482.6 mg
  • Sugar 1.7 g

Reviews

  1. I used the base recipe but excluded the potatos and used fresh vegetables carrots pepppers mushrooms with the celrey and onions. I added a bit of hot sauce for additional flavor. I liked the single crust recipe for reduced fat.
  2. I love that the filling has no "cream of" something soup. I usually had more chicken and veggies and make 2 pies for my family. And I use whatever veggies I have on hand at the time. It's a big hit here. I poach my chicken breasts in a pot of water with onion and - Read more ...
  3. This is a great basic recipe if you want to make a pot pie without using heavy soups or creams. I changed it a fair amount (mostly b/c I didn't have all the ingredients)& it turned out great. I added 3 cloves of smashed garlic to the chicken water instead of garlic powder & I - Read more ...
  4. This recipe made a great Chicken Pot Pie. I was a little concerned because it did not seem to have much liguid in it - but it turned out great. Will be making again.
  5. I really changed the recipe. I used all frozen mixed vegetables I cut up one stalk celery 1/3 c. frozen onions satueed them in the butter added 2 c. frozen vegetables and 1 c. frozen chunk hashbrowns. Cooked for about 5 minutes then added the flour cooked until it was a little thick. I added - Read more ...
  6. A good basic recipe, to which I made the following changes: skipped the celery (don't like it) and potatoes (didn't have any); I used boneless breasts that I had cooked earlier in the week; I used 2 crushed garlic cloves instead of garlic powder and sauteed them with the onion; I added a can of - Read more ...
  7. This recipe was very good. I used 2 pastry shells and put one into the pie plate and used the other on top. I also added some various other vegetables and made sure to mix the chicken broth with cornstarch for a little extra thickness. It was good served over white rice.
  8. Yum! What a great recipe. Yes it is time consuming but totally worth it. I made a few changes to the reciple and it turned out great. 1) I used boneless breasts because that's all I had. 2) I added more garlic salt a half of a bay leaf seasoning salt and pepper to the - Read more ...
  9. This was my first pot pie venture. My husband loved it. Although we both thought there were too many potatoes. Next time I will just use one large potato and more veggies. I used a store bought crust one on top and one on bottom. Turned out beautifully.
  10. Made this delicious recipe last night with a few modifications. I used "Basic Flaky Pie Crust" from this site instead of pre-made crust, and used fresh mushrooms, carrots, brocolli, beans instead of their frozen counterparts. I also added granulated onion, some thyme, cheddar cheese, and used only one large potatoe (any more would be overkill). - Read more ...

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