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Chicken Pot Pie

Cornbread is such a natural topping for chicken pot pie, one wonders whey we don’t always make it this way.
6-8 Servings - 50 min - foodandwine.com
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Servings:6-8  | Calories:410 | Total Fat:17g  | Chol:92mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 4g
20 %
Total Carb 44g
15 %
Fiber 6g
24 %
Sugars 6g
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Cholesterol 92mg
31 %
Sodium 1395mg
58 %
Protein 21g
42 %
Calories:
31% Others combined
29% Rotisserie chicken
29% Cornmeal
10% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 large carrots, cut into chunks
1 baking potato, peeled and cut into chunks
Kosher salt
Freshly ground black pepper
1/4 all-purpose flour
3 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
1 1/4 cups cornmeal
1/3 cup all-purpose flour
Kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1 cups well-shaken buttermilk

Directions : View recipe directions on foodandwine.com
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