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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 8 servings The following items or measurements are not included below: low-fat mayonnaise |
||
| Calories 318 | ||
| Calories from Fat 186 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.8g | 31% | |
| Saturated Fat 7.0g | 34% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 33mg | 11% | |
| Sodium 315mg | 13% | |
| Potassium 222mg | 6% | |
| Total Carbohydrate 18.8g | 6% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 2.0g | ||
| Protein 14.5g | 29% | |
Sarah Shipley's Chicken Pot Pie
By: WI Cheesehead
Jan 7, 2007
This is a simple, yet delicious, comforting meal. I've had it forever and the whole family loves it. I usu. don't make it with the almonds and it still tastes fantastic! Takes just minutes to throw together if you buy the crust already made.
SERVES 8
Ingredients
- 1 cup shredded colby or cheddar cheese
- 1 tablespoon flour
- 1/2 cup slivered toasted almond
- 1 1/2 cups cubed cooked turkey or cubed cooked chicken
- 3/4 cup sliced celery
- 1 1/2 teaspoons lemon juice
- 1/2 cup low-fat mayonnaise
- 1/4 teaspoon poultry seasoning
- salt, to taste
- 2 (9 inch) refrigerated pie crusts
Directions
1
Toss cheese with flour.2
Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well.3
If using refrigerated dough, follow mfg's directions. Line 8- or 9-inch pie plate with one of the pastry rounds. Fill with turkey mix. Top with second pastry round. Trim edges to 1/4-inch and crimp to seal. Flute as desired. Cut vents or decorative designs in top to allow steam to escape.4
Bake at 400°F 30 to 35 minute.
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple
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Featured Reviews for This Recipe
From: Lauralie41
On Mar 31, 2007
We are not big fans of mixed vegetables so this was perfect for us. I used the Tyson pouch of chicken and it worked well. Did add some black pepper to the mixture and a bit more mayo. Thank you WI Cheesehead, we enjoyed!
From: megnbrycesmom
On Jan 13, 2007
This recipe was just as easy to throw together as the refrigerated pie crust, cream of chicken soup, and frozen mixed vegetable version of chicken pot pie that I'm used to making. It was quite tasty and a nice change from that same old standard. The only mistake I made was to use precooked chicken from the grocery store. This made the dish too salty (definitely NOT the fault of the recipe), so next time I'll make it w/ homemade leftover chicken.
From: ebbtide
On Jul 31, 2007
Enjoyed very much, altho found it a bit too much dough for our taste..used two prepared pie crusts and am sure preparing own dough is preferable. Next time will add some green peas and saute the celery ahead of time.
From: Midwest Maven
On Jul 26, 2007
This pot pie was very yummy, and my bf raved about it. I thought the mixture would make a great chicken salad on its own too without the pie crust 
Thanks for sharing this!
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