- prep: 20 min
- cook: 30 min
- total: 50 min
Summary
Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often. Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream or half & half, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes. Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.* Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape. Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven. Cool for 15-30 minutes before slicing and serving.**
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 cup diced potatoes
- 1 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 or half & half
- 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
Click Here For Step-By-Step Instructions
Tags
Nutrition

- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 138 % Daily Value *
- Total Fat: 11 g 17.45%
- Saturated Fat: 7 g 35.31%
- Trans Fat: 0 g %
- Cholesterol: 33 mg 10.95%
- Sodium: 522 mg 21.77%
- Calcium: 26 mg 2.58%
- Potassium: 106 mg 3.03%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.07%
- Zinc: 0 mg 0%
- Total Carbohydrate: 8 g %
- Dietary Fiber: 1 g 5.7%
- Sugar: 2 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 77.36%
- Vitamin C 5.98%
- Vitamin D 2.36%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq