Old Fashioned Chicken Pot Pie in a Pan Recipe

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Old Fashioned Chicken Pot Pie in a Pan
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Ingredients
32
Count
Nutrition
1031
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. FOR THE CRUST.
  2. Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in liquid first ); program for Dough or Manual then press Start. .
  3. The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
  4. While the dough is kneading, prepare the filling.
  5. FOR THE FILLING.
  6. Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
  7. Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
  8. Dump veggies and chicken into large bowl.
  9. FOR THE GRAVY.
  10. Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
  11. S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
  12. Whisk in the cream and S & P.
  13. Turn off the heat, stir in meat & veggies.
  14. FOR THE GLAZE:.
  15. In a small bowl, mix egg and water, beating to a frothy mess; set aside.
  16. ASSEMBLY.
  17. Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
  18. Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
  19. Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
  20. Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
  21. Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan-aim for a cobblestone look (overlap them a bit).
  22. Brush generously with egg glaze (this will give the dough a nice brown-slightly shiny-finish).
  23. Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes-the dough will be a lovely rich brown color.
  24. Let rest about 5 minutes before serving.
  25. With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1031.31 Kcal (4318 kJ)
Calories from fat 481.83 Kcal
% Daily Value*
Total Fat 53.54g 82%
Cholesterol 120.59mg 40%
Sodium 2988.31mg 125%
Potassium 862.78mg 18%
Total Carbs 105.63g 35%
Sugars 7.65g 31%
Dietary Fiber 10.35g 41%
Protein 33.06g 66%
Vitamin C 9.4mg 16%
Vitamin A 0.4mg 14%
Iron 5.9mg 33%
Calcium 359.5mg 36%
Amount Per 100 g
Calories 208.34 Kcal (872 kJ)
Calories from fat 97.34 Kcal
% Daily Value*
Total Fat 10.82g 82%
Cholesterol 24.36mg 40%
Sodium 603.67mg 125%
Potassium 174.29mg 18%
Total Carbs 21.34g 35%
Sugars 1.54g 31%
Dietary Fiber 2.09g 41%
Protein 6.68g 66%
Vitamin C 1.9mg 16%
Vitamin A 0.1mg 14%
Iron 1.2mg 33%
Calcium 72.6mg 36%

* 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

  • 24.3
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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