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Crusted Chicken Pot Pie
Source: dLife

A creamy chicken/celery mixture baked inside a crispy crust.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 352.5
Total Carbs 39.4 g
Dietary Fiber 2.9 g
Sugars 3.3 g
Total Fat 11.6 g
Saturated Fat 2.5 g
Unsaturated Fat 2.6 g
Potassium 286.0 mg
Protein 23.6 g
Sodium 578.8 mg
Dietary Exchanges
2 Fat , 1/2 Milk , 1/2 Other Carbs , 2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 375 degrees F.
  2. Mix together the soup and milk in a 2-quart pot, and cook over medium heat, stirring frequently until mixture comes to a boil.
  3. Stir in the chicken (or turkey) and the vegetables.
  4. Spread the chicken mixture evenly into a 9-inch deep dish pie pan sprayed with cooking spray, and set aside.
  5. Mix together the flour, oats, and baking powder in a medium mixing bowl.
  6. Then cut in the margarine or butter until the mixture resembles coarse meal. Add enough buttermilk to form a stiff dough that leaves the sides of the bowl and forms a ball.
  7. Turn the dough onto a floured surface, and pat into 5-inch circle. Then roll into a 10-inch circle using a rolling pin.
  8. Cut the dough into 3/4-inch-wide strips, and lay half of them over the filling, spacing them 1/2 inch apart. Lay the remaining strips over the filling in the opposite direction.
  9. Trim the edges to conform dough to the shape of the pan.
  10. Bake for 25 to 30 minutes, and then remove from oven and let sit for 5 minutes.

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