Garlic Chicken And Vegetable Pot Pie
Prep
30m
Cook
30m
Total
1h
This comforting garlic chicken and vegetable pot pie is a hearty, flavorful dish perfect for any night of the week. With a buttery flaky crust and a creamy filling packed with tender chicken, asparagus, peas, and carrots, this pot pie is a delicious and satisfying meal for the whole family.
Ingredients
8 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 775kcal 38%
-
Fat 45g 69%
-
Saturated Fat 20g 100%
-
Carbohydrates 55g 18%
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Fiber 5g 20%
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Sugar 10g 20%
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Protein 30g 60%
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Cholesterol 120mg 40%
-
Sodium 900mg 37%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
I had about one serving of extra filling that didn’t fit in my pie dish. I ate it with shredded cheese and no crust – it was absolutely delicious.
For the crust, I used a pre-made croissant dough sheet that was in the refrigerated dough section at the store. I stretched it to cover the whole pie dish, folded it over the edges, and cut a few slits in the middle.
If you want a more shiny crust, whisk one egg and brush it over the crust before baking.
For the crust, I used a pre-made croissant dough sheet that was in the refrigerated dough section at the store. I stretched it to cover the whole pie dish, folded it over the edges, and cut a few slits in the middle.
If you want a more shiny crust, whisk one egg and brush it over the crust before baking.
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