Garlic Chicken And Vegetable Pot Pie
Prep
30m
·
Cook
30m
·
Total
1h
About This Recipe
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
(Servings:
8)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories775kcal38%
-
Fat45g69%
-
Saturated Fat20g100%
-
Carbohydrates55g18%
-
Fiber5g20%
-
Sugar10g20%
-
Protein30g60%
-
Cholesterol120mg40%
-
Sodium900mg37%
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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