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nutrition facts for chicken pot pie Chicken pot pie

Hey there, foodies! Today we're going to talk about one of my all-time favorite comfort foods: Chicken Pot Pie. Nothing beats a warm and hearty pie on a chilly day. And hey, even if it's not chilly where you are, I won't judge you for still indulging in this deliciousness. Now, I stumbled upon two renditions of the classic Chicken Pot Pie recipe, and I thought it would be fun to share them with you in my own funny language. So, let's dive in! First up, we have what claims to be the BEST Chicken Pot Pie Recipe of 2022. Bold statement, let's see if it lives up to it! *drumroll please*

The Best Chicken Pot Pie Recipe (according to some people)

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup frozen peas and carrots
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery seed
• 1 premade pie crust, room temperature
• 1 egg yolk, beaten with 1 tbsp water

Instructions:

1. Preheat oven to 400°F.
2. In a saucepan, combine the chicken, peas and carrots, onion, and enough water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes. Drain and set aside.
3. In another saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and celery seed. Gradually whisk in the chicken broth and milk. Bring to a boil, stirring constantly, and cook for 2 minutes or until thickened.
4. Add the chicken mixture to the saucepan with the sauce, and stir to combine.
5. Roll out the pie crust on a lightly floured surface. Place in a 9-inch pie dish.
6. Pour the chicken mixture into the pie crust.
7. Top with the remaining pie crust, and crimp the edges to seal.
8. Cut four slits in the top crust to allow for steam to escape.
9. Brush the top crust with the egg yolk mixture.
10. Bake for 35 minutes or until golden brown.

Now, for our second recipe, we have something a little lighter for those of us who want to be more health-conscious. Lightened Up Chicken Pot Pie, coming right up!

Lightened Up Chicken Pot Pie

Ingredients:

• 2 chicken breasts, diced
• 1 cup frozen peas and carrots
• 1/2 cup chopped onion
• 1/3 cup flour
• 1/2 cup low-fat milk
• 1 3/4 cups fat-free chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery seed
• 1 premade pie crust, room temperature
• 1 egg white, beaten

Instructions:

1. Preheat oven to 350°F.
2. In a saucepan, combine the chicken, peas and carrots, onion, and enough water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes. Drain and set aside.
3. In another saucepan, whisk together the flour, milk, and chicken broth. Bring to a boil, stirring constantly.
4. Reduce heat to low and simmer for 2 minutes, stirring occasionally.
5. Whisk in the salt, black pepper, and celery seed.
6. Add the chicken mixture to the saucepan with the sauce, and stir to combine.
7. Roll out the pie crust on a lightly floured surface. Place in a 9-inch pie dish.
8. Pour the chicken mixture into the pie crust.
9. Top with the remaining pie crust, and crimp the edges to seal.
10. Cut four slits in the top crust to allow for steam to escape.
11. Brush the top crust with the beaten egg white.
12. Bake for 30-35 minutes or until golden brown.

And voila! Two delicious renditions of Chicken Pot Pie that are sure to satisfy your tastebuds. Plus, with two recipes like these, you can indulge guilt-free all year round. Enjoy, foodies!

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