Classic Chicken Potpie Recipe

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Classic Chicken Potpie
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Ingredients
20
Count
Nutrition
4846
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. Make pastry: In a food processor, pulse flour, salt and pepper. Pulse in butter and shortening until mixture resembles coarse meal. With motor running, add 6 Tbsp. cold water; process just until dough forms a ball, adding more water if necessary. Turn dough out onto a lightly floured countertop; knead until it comes together. Shape into a rectangle, wrap in plastic wrap and chill.
  2. Make filling: Place chicken in a saucepan and cover with broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until chicken is cooked through, 15 to 20 minutes. Using a slotted spoon, remove chicken to a cutting board. Strain broth; reserve. When cool enough to handle, shred chicken into bite-size pieces.
  3. Preheat oven to 375ºF. Line a large baking sheet with foil. Mist a 9-by-13-inch baking dish with cooking spray.
  4. Melt butter with oil in a large skillet over medium heat. Add potato, onion, carrots, celery and mushrooms, sprinkle with 2 tsp. salt and 1/2 tsp. pepper and stir well. Cover and cook, stirring occasionally, until vegetables have softened, 15 to 20 minutes.
  5. Sprinkle flour over vegetables. Cook, stirring, for 3 minutes. Add 2 cups of reserved broth and milk, increase heat to high and bring to a boil, stirring constantly. Reduce heat to medium and cook, stirring, for 3 minutes. Stir in peas, reserved chicken and thyme. If mixture is very thick, thin with some of reserved broth. Season with additional salt and pepper, if desired. Transfer to baking dish.
  6. Brush some of beaten egg around edges of baking dish. Roll out dough between 2 pieces of plastic wrap to a 14- by 10-inch rectangle. Roll dough onto rolling pin and unroll it on top of baking dish. Patch any tears. Press pastry to edges of dish, trim if necessary and crimp to seal. Brush top of pie with remaining egg. Cut a few slits in the top to allow steam to escape. Place on baking sheet and bake until top is golden and filling is bubbly, 50 to 60 minutes. Let rest for 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4846.03 Kcal (20289 kJ)
Calories from fat 1988.06 Kcal
% Daily Value*
Total Fat 220.9g 340%
Cholesterol 1155.9mg 385%
Sodium 6120.5mg 255%
Potassium 6911.25mg 147%
Total Carbs 450.33g 150%
Sugars 44.63g 179%
Dietary Fiber 34.33g 137%
Protein 281.81g 564%
Vitamin C 70.9mg 118%
Vitamin A 3.8mg 127%
Iron 11.8mg 66%
Calcium 829.7mg 83%
Amount Per 100 g
Calories 129.66 Kcal (543 kJ)
Calories from fat 53.19 Kcal
% Daily Value*
Total Fat 5.91g 340%
Cholesterol 30.93mg 385%
Sodium 163.77mg 255%
Potassium 184.92mg 147%
Total Carbs 12.05g 150%
Sugars 1.19g 179%
Dietary Fiber 0.92g 137%
Protein 7.54g 564%
Vitamin C 1.9mg 118%
Vitamin A 0.1mg 127%
Iron 0.3mg 66%
Calcium 22.2mg 83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 114.5
    Points
  • 129
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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