Chicken Pot Pie V

Ingredients and Weight:

• Chicken breasts (boneless, skinless): 2 lbs
• Carrots (peeled and chopped): 1 lb
• Celery (chopped): 1 lb
• Onion (chopped): 1 lb
• Potatoes (peeled and cubed): 1 lb
• Frozen peas: 1 cup
• Chicken broth: 3 cups
• All-purpose flour: 3 tbsp
• Butter: 1/4 cup
• Salt and pepper: To taste
• Pie crust (homemade or store-bought): 1 (9-inch)

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Medium)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat.
3. Add chicken breasts and cook until browned on both sides.
4. Remove chicken from skillet and set aside.
5. Add carrots, celery, and onion to skillet and cook until softened.
6. Stir in flour and cook for 1 minute.
7. Gradually whisk in chicken broth until smooth.
8. Bring to a boil, then reduce heat and simmer for 5 minutes.
9. Add potatoes, peas, salt, and pepper.
10. Return chicken to skillet and stir to combine.
11. Pour mixture into a 9-inch pie plate.
12. Cover with pie crust and trim edges.
13. Brush crust with milk and sprinkle with salt.
14. Bake in preheated oven for 45-50 minutes, or until crust is golden brown and filling is bubbly.
15. Let cool for 15 minutes before serving.

Nutritional Information:

• Calories: 450 per serving
• Total fat: 20g
• Saturated fat: 10g
• Cholesterol: 100mg
• Sodium: 1000mg
• Carbohydrates: 40g
• Dietary fiber: 5g
• Protein: 30g

Dish Characteristics:

• Creamy and flavorful filling
• Tender chicken breast
• Crisp and flaky pie crust
• Hearty and satisfying

User Comments:

• "This is the best chicken pot pie I've ever had!"
• "The filling is so creamy and the crust is perfectly flaky."
• "This was a huge hit at my family dinner."
• "I love that it's a healthy version of a classic comfort food."
• "This is a great recipe to use up leftover chicken."

Special Precautions and Tips:

• Be sure to cook the chicken through before adding it to the pie.
• If you don't have a 9-inch pie plate, you can use a smaller one and simply reduce the amount of filling.
• To make ahead of time, assemble the pie and refrigerate for up to 2 days. When ready to bake, preheat oven to 425°F (220°C) and bake for 30-35 minutes, or until crust is golden brown and filling is bubbly.