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Chicken Pot Pie

Chicken Pot Pie

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 8 serving

Calories: 298 kcal per serving

Ingredients

  • 2 Tbsps - Butter
  • 4 Cups - Rotisserie Chicken
  • 2 Cups - Chicken Broth
  • ⅔ Cups - Cream
  • ⅓ Cups - Gluten Free All Purpose Flour
  • 1 - Mixed Vegetables
  • ¼ Cups - Onion
  • ⅛ Tsps - Ground Thyme
  • ¼ Tsps - Rosemary Leaves
  • 1 - Refrigerated Container of Gluten Free Pastry Dough or Regular Pastry Dough
  • 1 - Egg
  • 2 Tbsps - Water

Instructions

  1. Preheat oven to 375*.
  2. In a large stockpot, add in the butter, then the chicken, broth and cream. Bring this up to a boil.
  3. Whisk in the flour, lowering the heat.
  4. Add in the mixed veggies and onion; let it heat through about 5-10 minutes.
  5. Mix in the Thyme and Rosemary.
  6. Pour mixture into a greased 9-inch pie pan.
  7. Knead and roll out the pastry dough onto a sheet of parchment paper in a round shape, once rolled, place the dough over the pie pan. At this point the parchment paper should be facing up. Carefully peel the parchment paper away from the dough then seal the dough around the pie pan.
  8. Mix together the egg and water to make an egg wash then carefully spread it over the crust.
  9. Sprinkle additional rosemary if desired and bake in the oven for 35 minutes or until browned on top.

Nutrition

Energy: 298 kcal | Total Fat: 16 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 102 mg | Total Carbs: 17 g | Fiber: 1 g | Sugars: 2 g | Proteins: 22 g | Sodium: 582 mg | Polyunsaturated: 2 g | Monounsaturated: 6 g

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