Double Crust Chicken Pot Pie Recipe
Recipe By Melissas Southern Style Kitchen
This double crust chicken pot pie is made using one of my favorite kitchen tools, my cast iron skillet. The creamy homemade base for the chicken and vegetable filling cooks to sheer perfection. Chicken and vegetables cooked between buttery pie pastry is the epitome of a downhome skillet meal.
4
15 Rating -
Rate
Non Vegdiet
1hr 20minstotal
20minsPrep
1hr 20m.total
20m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Double Crust Chicken Pot Pie Recipe
- 0.63 tablespoon Butter
- 0.13 Rib celery diced
- 0.38 Green onion chopped
- cup Cup all purpose flour
- 1/4 cup Low sodium chicken broth
- 0.03 cup 1/2 and 1/2 or cream
- 0.19 teaspoon Poultry seasoning
- 0.19 teaspoon Garlic salt
- 0.13 teaspoon Dry tarragon leaves
- 0.03 teaspoon Lemon pepper
- 0.03 teaspoon Black pepper
- 0.38 cup Chopped rotisserie chicken
- 1/4 cup Frozen mixed vegetables thawed
- 1.75 ounce 1 package refrigerated pie crust bring to room temperature per instructions
- 0.13 teaspoon 1 large egg beaten with cold water
Nutrition
value
value
410
calories per serving
23 g Fat23 g Protein26 g Carbs5 g FiberOther
Current Totals
- Fat23g
- Protein23g
- Carbs26g
- Fiber5g
MacroNutrients
- Carbs26g
- Protein23g
- Fiber5g
Fats
- Fat23g
Vitamins & Minerals
- Calcium58mg
- Iron4mg
- Vitamin A458mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B958mcg
- Vitamin B120mcg
- Vitamin C18mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium72mg
- Manganese< 1mg
- Phosphorus220mg
- Selenium25mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Melissas Southern Style Kitchen