TOP 5 Ina Garten Chicken Pot Pie Recipes
Here, you’ll discover a curated collection of our favorite Ina Garten Chicken Pot Pie dishes, with options to filter by cooking time, calorie count, or even just visual appeal. Many of my friends consider this to be one of the best recipes ever because it can be prepared quickly and easily for a crowd. Wishing you a hearty meal!
1.Chicken Pot Pie
Chicken Pot Pie
Ingredients
- 3 whole 6 split chicken breasts, bone-in,
- skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted
- butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2
- minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for
- egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Turn the oven temperature up to 350 degrees F.
- Rub some olive oil all over the chicken breasts and set them on a baking pan.
- Season with salt and pepper to taste. Roast for 35–40 minutes, checking frequently to ensure doneness. Once the meat is cool enough to handle, separate it from the bones and throw away the skin. Prepare the chicken by dicing it into big pieces. Between four and six cups of chicken cubes will result.
- While the chicken stock is heating, dissolve the bouillon cubes in the liquid using a small pot. For 10 to 15 minutes, over medium heat, melt the butter in a big pot or Dutch oven and sauté the onions until they are transparent. After 2 minutes of continual stirring, add the flour and continue cooking over low heat. To the sauce, pour the heated chicken stock. Continue to whisk and simmer for another minute on low heat to thicken. Heavy cream, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Put in the chicken cubes, veggies, onions, and herbs. Blend together effectively.
- Fill the bowl of a food processor with a metal blade, then add the flour, salt, and baking powder. Stir in the shortening and butter, working quickly with your fingers to coat each piece in flour. Pulse the fat for ten times, or until it is the size of peas. Add the ice water while the mixer is running; process just until the dough is moistened and comes together. Let the dough rest on a floured board for a moment before forming a ball. Put the dough in a plastic bag and chill it for 30 minutes before you try to work with it.
- In order to bake successfully, it is necessary to preheat the oven to 375 degrees F.
- Fill 4 ovenproof bowls to the same level. Cut the dough in half and roll each half into a circle that's 8 inches in diameter. Egg wash the rims of the bowls, then set the dough on top. Get rid of any excess so the circle is exactly 1/2 inch larger than the bowl's rim. Roll the dough over the edge and crimp it to make it stick. The dough should be brushed with egg wash and have three slits cut into the top.
- Use coarse salt and freshly ground pepper. In a preheated oven at 350 degrees for 1 hour, or until the top is golden and the filling is bubbling hot, place the pie crusts.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,561 | |
| % Daily Value* | ||
| Total Fat 92 g | 142 % | |
| Saturated Fat 37 g | 185 % | |
| Trans Fat 5 g | ||
| Cholesterol 201 mg | 67 % | |
| Sodium 2,161 mg | 90 % | |
| Total Carbohydrate 130 g | 43 % | |
| Dietary Fiber 11 g | 45 % | |
| Total Sugars 16 g | ||
| Includes – Added Sugars | ||
| Protein 54 g | 108 % | |
| Vitamin D 1 Вµg | 8 % |
|---|---|
| Calcium 246 mg | 25 % |
| Iron 10 mg | 54 % |
| Potassium 1,327 mg | 28 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 92 g | 142 % |
|---|---|---|
| Saturated | 37 g | 185 % |
| Trans | 5 g | – |
| Monounsaturated | 35 g | – |
| Polyunsaturated | 14 g | – |
| Carbs | 130 g | 43 % |
| Fiber | 11 g | 45 % |
| Total Sugars | 16 g | – |
| Added Sugars | – | – |
| Protein | 54 g | 108 % |
| Cholesterol | 201 mg | 67 % |
| Sodium | 2,161 mg | 90 % |
| Calcium | 246 mg | 25 % |
| Magnesium | 123 mg | 29 % |
| Potassium | 1,327 mg | 28 % |
| Iron | 10 mg | 54 % |
| Zinc | 3 mg | 31 % |
| Phosphorus | 693 mg | 99 % |
| Vitamin A | 986 Вµg | 110 % |
| Vitamin C | 34 mg | 38 % |
| Thiamin (B1) | 1 mg | 116 % |
| Riboflavin (B2) | 1 mg | 87 % |
| Niacin (B3) | 27 mg | 167 % |
| Vitamin B6 | 1 mg | 94 % |
| Folate (Equivalent) | 444 Вµg | 111 % |
| Folate (Food) | 137 Вµg | – |
| Vitamin B12 | 1 Вµg | 23 % |
| Vitamin D | 1 Вµg | 8 % |
| Vitamin E | 5 mg | 36 % |
| Vitamin K | 183 Вµg | 153 % |
Source: https://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe-2014304
Also may be interested:
What is the sauce made of in chicken pot pie?
If it has been frozen, take the time to thaw it out; if it has been stored in the fridge, let it sit out at room temperature for about 15 minutes. What is the chicken pot pie sauce comprised of? Cream for whipping, chicken broth or stock, butter, and all-purpose flour
How do you keep the bottom crust of chicken pot pie from getting soggy?
Before filling and baking the crust, sprinkle it with dry breadcrumbs, crumbled cornflakes, or any other sort of cereal. In this way, the crust won’t get soggy from the contents.
2.Chicken Pot Pie
Chicken Pot Pie
Ingredients
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1½ sticks unsalted butter
- 2 cups chopped yellow onions 2 onions
- ¾ cup all-purpose flour
- ¼ cup heavy cream
- 2 cups medium-diced carrots 4 carrots, blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups) (not defrosted)
- 1½ cups frozen small whole onions not defrosted
- ½ cup minced fresh parsley
- 1 sheet frozen puff pastry defrosted in the fridge
- 1 egg mixed with 1 tablespoon water for egg wash
Instructions
- Set oven temperature to 375 degrees.
- Rub some olive oil all over the chicken breasts and lay them out on a baking sheet. Roast for 35–40 minutes, seasoning heavily with salt and pepper, until fully done. Then, put it aside until it's no longer hot to the touch. Sort the flesh from the bones and skin, and then throw them away. To prepare the chicken, cut it into 3/4-inch cubes. Diced chicken can fill four to six cups.
- While the chicken stock is heating, dissolve the bouillon cubes in the liquid using a small pot. For 10 to 15 minutes, over medium heat, cook the onions in the melted butter in a large saucepan or Dutch oven until they are transparent. After 2 minutes of continual stirring, add the flour and continue cooking over low heat. When the chicken stock mixture is boiling, add it and simmer for one minute while stirring continually, or until the mixture has thickened. Cream, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Combine the chicken with the vegetables and herbs. Put in an aluminum foil-lined 10 by 13 by 2-inch baking dish and bake.
- Roll out a layer of puff pastry, place it on top of the chicken and vegetable combination, and then trim the crust to the appropriate size. To prevent the pastry from exploding, make three incisions in the top. After brushing the crust with the egg wash, place it in the oven and bake for 30 to 40 minutes, or until the pastry is browned and the stew is bubbling and heated. In a hot dish.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 688 | |
| % Daily Value* | ||
| Total Fat 46 g | 71 % | |
| Saturated Fat 21 g | 107 % | |
| Trans Fat 1 g | ||
| Cholesterol 137 mg | 46 % | |
| Sodium 1,208 mg | 50 % | |
| Total Carbohydrate 40 g | 13 % | |
| Dietary Fiber 5 g | 22 % | |
| Total Sugars 11 g | ||
| Includes – Added Sugars | ||
| Protein 30 g | 59 % | |
| Vitamin D 1 Вµg | 6 % |
|---|---|
| Calcium 89 mg | 9 % |
| Iron 3 mg | 19 % |
| Potassium 793 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 46 g | 71 % |
|---|---|---|
| Saturated | 21 g | 107 % |
| Trans | 1 g | – |
| Monounsaturated | 17 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 40 g | 13 % |
| Fiber | 5 g | 22 % |
| Total Sugars | 11 g | – |
| Added Sugars | – | – |
| Protein | 30 g | 59 % |
| Cholesterol | 137 mg | 46 % |
| Sodium | 1,208 mg | 50 % |
| Calcium | 89 mg | 9 % |
| Magnesium | 65 mg | 15 % |
| Potassium | 793 mg | 17 % |
| Iron | 3 mg | 19 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 318 mg | 45 % |
| Vitamin A | 665 Вµg | 74 % |
| Vitamin C | 23 mg | 25 % |
| Thiamin (B1) | 0 mg | 38 % |
| Riboflavin (B2) | 0 mg | 35 % |
| Niacin (B3) | 14 mg | 89 % |
| Vitamin B6 | 1 mg | 60 % |
| Folate (Equivalent) | 119 Вµg | 30 % |
| Folate (Food) | 73 Вµg | – |
| Vitamin B12 | 0 Вµg | 15 % |
| Vitamin D | 1 Вµg | 6 % |
| Vitamin E | 2 mg | 16 % |
| Vitamin K | 110 Вµg | 92 % |
Source: https://barefootcontessa.com/recipes/chicken-pot-pie
Also may be interested:
How do you thicken chicken pie filling?
To further thicken the filling, a cornstarch slurry may be added. The mixture of 2 tablespoons of cornstarch and 1/4 cup of water can be made by simply whisking the two together. To shorten the cooking time, use this in place of the flour.
Why does my chicken pot pie fall apart?
The crimped pastry for the pie. I use premade pie crust as a shortcut while making chicken pot pies. If the crust is still cold, it will crumble when you try to handle it.
3.Ina Garten’s Chicken Pot Pie Soup
Ina Garten’s Chicken Pot Pie Soup
Ingredients
- 3 chicken breasts skin on, bone in (2½-3 lb total)
- Olive oil
- 4 tsp kosher salt plus more to taste
- 1½ tsp freshly ground black pepper plus more to taste
- 6 Tbsp unsalted butter
- 5 cups chopped leeks white and green parts (3)
- 4 cups chopped fennel tops and cores removed (2 bulbs)
- 3 cups ½-inch diced carrots (5 medium)
- 1 Tbsp minced garlic 3 cloves
- 1 Tbsp chopped fresh tarragon
- ¼ cup Wondra flour
- ¾ cup cream sherry divided
- 7 cups chicken stock preferably homemade
- 1 2 x 3-inch Italian Parmesan cheese rind
- 1 10-oz box frozen peas
- 1 cup frozen whole pearl onions
- ¼ cup minced fresh parsley
- Puff Pastry Croutons
- ½ 17.3-oz pkg frozen puff pastry (such as Pepperidge Farm), thawed
- Flour for dusting
- 1 extra-large egg beaten
- 1 Tbsp heavy cream
- Kosher salt and freshly ground black pepper to taste
Instructions
- Have your oven ready at 350 degrees Fahrenheit.
- Arrange chicken on a sheet pan skin-side up. Toss with oil and season with salt and pepper to taste. If using a meat thermometer, roast for another 5-10 minutes, until the internal temperature reaches 130°F to 140°F. Then, put it aside until it's no longer hot to the touch. Take off your clothes and throw away the skin and the bones. Prepare a 1-inch dice of chicken and set it aside.
- In the meantime, bring the butter to a simmer in a medium Dutch oven or other heavy-bottomed saucepan. Stir in the leeks, fennel, and carrots, and cook for 10 minutes over medium-high heat, or until the leeks are soft but not browned. Add garlic and tarragon and sauté for 1 minute, stirring often. Flour should be sprinkled in and cooked for 2 minutes while stirring regularly. Combine a half cup of sherry with stock, four teaspoons of salt, one and a half teaspoons of pepper, and the rind of a Parmesan cheese. After bringing to a boil, decrease heat to low and simmer for 20 minutes with lid half ajar.
- Throw in some chicken, peas, and onions. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes. Take the Parmesan rind away from the dish once it's off the heat and mix in the remaining 1/4 cup of sherry and the chopped parsley. When ready to serve, ladle the hot soup into large shallow bowls and top each with 2 puff pastry croutons.
- Baked Croutons Made From Puff Pastry
- Prepare a 400 degree Fahrenheit oven. Put parchment paper on a baking sheet. Dust a surface and rolling pin with all-purpose flour. Flatten out the puff pastry. Flour a rolling pin and use it to gently smooth out any wrinkles. Cut out 12 stars or circles using a fluted cookie cutter and arrange them on the prepared baking sheet. Beat together; use a pastry brush to cover the tops of the stars or circles. Add salt and pepper to taste. Cook for another 8-10 minutes, or until golden and puffy.
| Amount Per Serving | ||
|---|---|---|
| Calories | 975 | |
| % Daily Value* | ||
| Total Fat 59 g | 91 % | |
| Saturated Fat 20 g | 98 % | |
| Trans Fat 1 g | ||
| Cholesterol 154 mg | 51 % | |
| Sodium 1,755 mg | 73 % | |
| Total Carbohydrate 71 g | 24 % | |
| Dietary Fiber 9 g | 38 % | |
| Total Sugars 17 g | ||
| Includes – Added Sugars | ||
| Protein 38 g | 76 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 229 mg | 23 % |
| Iron 7 mg | 37 % |
| Potassium 1,349 mg | 29 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * sulphite Free
| Fat | 59 g | 91 % |
|---|---|---|
| Saturated | 20 g | 98 % |
| Trans | 1 g | – |
| Monounsaturated | 28 g | – |
| Polyunsaturated | 8 g | – |
| Carbs | 71 g | 24 % |
| Fiber | 9 g | 38 % |
| Total Sugars | 17 g | – |
| Added Sugars | – | – |
| Protein | 38 g | 76 % |
| Cholesterol | 154 mg | 51 % |
| Sodium | 1,755 mg | 73 % |
| Calcium | 229 mg | 23 % |
| Magnesium | 107 mg | 25 % |
| Potassium | 1,349 mg | 29 % |
| Iron | 7 mg | 37 % |
| Zinc | 3 mg | 28 % |
| Phosphorus | 450 mg | 64 % |
| Vitamin A | 844 Вµg | 94 % |
| Vitamin C | 37 mg | 41 % |
| Thiamin (B1) | 1 mg | 47 % |
| Riboflavin (B2) | 1 mg | 53 % |
| Niacin (B3) | 15 mg | 96 % |
| Vitamin B6 | 1 mg | 71 % |
| Folate (Equivalent) | 190 Вµg | 47 % |
| Folate (Food) | 145 Вµg | – |
| Vitamin B12 | 0 Вµg | 20 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 4 mg | 27 % |
| Vitamin K | 167 Вµg | 139 % |
Source: https://parade.com/1077564/parade/ina-garten-chicken-pot-pie-soup-recipe/
Also may be interested:
Do you put egg wash on chicken pot pie?
Assemble your pie as usual, but add about 5 minutes to your baking time, cover the top with plastic wrap, and chill it until you’re ready to bake it.
Why are chicken pot pies so good?
One of the most traditional examples of comfort food is chicken pot pie. It’s the perfect item to warm you up in the winter, with its rich sauce, crunchy vegetables, and plenty of chicken encased in a flaky crust. However, making a pot pie from scratch can be time-consuming, which is why there are so many options on the frozen pot pie market.
4.The Best Classic Chicken Pot Pie Recipe
The Best Classic Chicken Pot Pie Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 lb. boneless skinless chicken breast -cut into small bite size pieces
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped yellow onion
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoons minced fresh flat-leaf parsley
- 2 1 top and 1 bottom unbaked pie crusts (could use pre-made refrigerated - 1 box)
Instructions
- Ensure that the bottom oven rack is occupied. Turn oven temperature up to 425 degrees F.
- Throw some butter into a sizable pan and set it over moderate heat. The chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper should be added to the pan once the butter has melted. For a total cooking time of 8-10 minutes, with frequent tossing, your chicken will be perfectly done.
- Sprinkle some flour in there. Blend thoroughly until there are no streaks of dry flour. Add the cream and chicken broth to a simmering pot and whisk gently. Keep stirring for 3-4 minutes, until the mixture is boiling and thick.
- Put away from the stove. Flake in some flat leaf parsley and mix in the peas. The pie filling should sit out for 15-30 minutes to cool.
- Prepare a 9-inch pie dish with one pie crust. The filling should be chilled before being placed in the pie crust. Put the second crust on top. The pie crust must be crimped to prevent leakage. Make three or four vent holes on the top crust for the steam to escape.
- Bake the pie by setting the filled pie plate on a baking sheet. Put on the lowest oven rack and bake for 30 minutes.
- Slice and serve after letting it cool for 15-30 minutes.
Notes
| Amount Per Serving | ||
|---|---|---|
| Calories | 469 | |
| % Daily Value* | ||
| Total Fat 28 g | 43 % | |
| Saturated Fat 13 g | 65 % | |
| Trans Fat 0 g | ||
| Cholesterol 78 mg | 26 % | |
| Sodium 491 mg | 20 % | |
| Total Carbohydrate 38 g | 13 % | |
| Dietary Fiber 2 g | 9 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 17 g | 34 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 36 mg | 4 % |
| Iron 1 mg | 8 % |
| Potassium 381 mg | 8 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 28 g | 43 % |
|---|---|---|
| Saturated | 13 g | 65 % |
| Trans | 0 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 38 g | 13 % |
| Fiber | 2 g | 9 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 17 g | 34 % |
| Cholesterol | 78 mg | 26 % |
| Sodium | 491 mg | 20 % |
| Calcium | 36 mg | 4 % |
| Magnesium | 30 mg | 7 % |
| Potassium | 381 mg | 8 % |
| Iron | 1 mg | 8 % |
| Zinc | 1 mg | 7 % |
| Phosphorus | 188 mg | 27 % |
| Vitamin A | 255 Вµg | 28 % |
| Vitamin C | 5 mg | 5 % |
| Thiamin (B1) | 0 mg | 15 % |
| Riboflavin (B2) | 0 mg | 17 % |
| Niacin (B3) | 7 mg | 45 % |
| Vitamin B6 | 1 mg | 42 % |
| Folate (Equivalent) | 53 Вµg | 13 % |
| Folate (Food) | 26 Вµg | – |
| Vitamin B12 | 0 Вµg | 7 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 1 mg | 5 % |
| Vitamin K | 24 Вµg | 20 % |
Source: https://www.thewholesomedish.com/the-best-classic-chicken-pot-pie/
Also may be interested:
What nationality is chicken pot pie?
Comfort food doesn’t get more American than chicken pot pie. The most famous version of it, however, originates in Lancaster, Pennsylvania Dutch area, and is based on leftover English meals. After the addition of noodles by the Pennsylvania Dutch, this dish quickly became a national favorite.
Should I bake the bottom pie crust first?
However, prebaking the crust is the only foolproof method of ensuring that it will turn out golden brown, crisp, and delectable, making it as tasty as the filling. Yes, the filling should be added after the bottom crust has baked.
5.Chicken Pot Pie
Chicken Pot Pie
Ingredients
- 1 pound skinless boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 9 inch unbaked pie crusts
Instructions
- Start by preheating the oven to 425 degrees F. (220 degrees C.)
- Put the chicken, veggies, and seasonings in a pot and cover them with water. Bring to a boil. Bring to a boil, then turn off the heat and drain for 15 minutes.
- Butter should be melted in a separate skillet over medium heat while the chicken is cooking. Add the onion and simmer for 5–7 minutes, or until it has lost its raw flavor and become translucent. Combine the flour, salt, pepper, and celery seed and mix well. Add the chicken broth and milk gradually while stirring. Simmer over low heat for 5-10 minutes, or until thickened. Take off the stove and put aside.
- Fill the pie dish's bottom crust with the chicken and veggies. Inject the heated liquid mixture on top. Top with a second crust, pinch the seams shut, and trim the overhang. Cut vents into the top crust to release pressure.
- It takes about 30–35 minutes in a preheated oven to have the dough crisp and the filling bubbling. Wait 10 minutes for cooling before serving.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 466 | |
| % Daily Value* | ||
| Total Fat 25 g | 39 % | |
| Saturated Fat 11 g | 56 % | |
| Trans Fat 0 g | ||
| Cholesterol 65 mg | 22 % | |
| Sodium 507 mg | 21 % | |
| Total Carbohydrate 41 g | 14 % | |
| Dietary Fiber 3 g | 11 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 18 g | 37 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 51 mg | 5 % |
| Iron 2 mg | 9 % |
| Potassium 442 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 25 g | 39 % |
|---|---|---|
| Saturated | 11 g | 56 % |
| Trans | 0 g | – |
| Monounsaturated | 9 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 41 g | 14 % |
| Fiber | 3 g | 11 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 18 g | 37 % |
| Cholesterol | 65 mg | 22 % |
| Sodium | 507 mg | 21 % |
| Calcium | 51 mg | 5 % |
| Magnesium | 36 mg | 8 % |
| Potassium | 442 mg | 9 % |
| Iron | 2 mg | 9 % |
| Zinc | 1 mg | 9 % |
| Phosphorus | 215 mg | 31 % |
| Vitamin A | 214 Вµg | 24 % |
| Vitamin C | 9 mg | 10 % |
| Thiamin (B1) | 0 mg | 19 % |
| Riboflavin (B2) | 0 mg | 21 % |
| Niacin (B3) | 8 mg | 49 % |
| Vitamin B6 | 1 mg | 44 % |
| Folate (Equivalent) | 64 Вµg | 16 % |
| Folate (Food) | 33 Вµg | – |
| Vitamin B12 | 0 Вµg | 9 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 1 mg | 5 % |
| Vitamin K | 9 Вµg | 8 % |
Source: https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/
Also may be interested:
Should you poke holes in bottom of pie crust?
Venting steam by poking holes in something
Leaks are the inevitable result of damage caused by air bubbles and fissures. Therefore, a perforated crust is essential for achieving a uniform, watertight finish. But if the filling in your recipe is especially liquidy, you can skip poking the bottom.
Should I egg wash the bottom pie crust?
Brushing the bottom pie crust with an egg white wash before filling is one of my all-time favorite cooking tips. Avoiding a soggy bottom by preventing the filling from soaking into the crust. I try to keep my behind dry at all costs. A mixture of egg white and water can also be used to successfully seal the edges of baked goods like pies.
