Chicken Pot Pie



1/2 cup white wine , optional
1/2 teaspoon salt
2 sprigs fresh thyme , or 1/2 teaspoon dried
4 cups low-sodium chicken broth
8 small red Bliss potatoes , cut into quarters
2 cups green beans , cut into 1-inch lengths
1 pound mushrooms , quartered
2 tablespoons butter
1/2 cup flour

Cooking Instructions

1. In a large saucepan combine the wine, salt and thyme. Add the chicken breasts and enough broth to cover them. Bring the liquid to a boil, reduce the heat and simmer for 15 minutes. Remove the saucepan from the heat and let the chicken cool in the liquid for 10 minutes.

2. Remove the chicken from the broth with tongs and set aside. When the chicken is cool enough to handle, cut it into small pieces and place it in a large casserole baking dish.

3. Meanwhile, add the carrots, parsnips and potatoes to the broth and heat over high heat. Simmer until they are just tender, about 10 minutes. Transfer them to the baking dish with a slotted spoon. Add the green beans and mushrooms to the simmering broth and cook until they are just tender, about 3 minutes and then transfer them with the slotted spoon to the baking dish.

4. Strain the broth and reserve it in a bowl. Melt the butter in the now empty saucepan over medium heat. Add the flour and stir for 3 or 4 minutes. Whisk in the reserved broth, slowly at first and then more quickly. Bring the sauce mixture to a boil and cook until the mixture thickens enough to coat a spoon. Pour the sauce into the baking dish and season well with salt and pepper.

5. Roll out the dough until it is 1/4 of an inch thick.
(This can be done in advance and stored separately in the refrigerator for 1 day.)

6. Preheat the oven to 400ºF.

7. Place the dough on top of the baking dish and trim it so that it fits inside the dish. Cut a few slits in the dough to allow the steam to escape. Place the pie in the oven and bake until the crust is golden brown and the sauce is bubbling. Let the pot pie stand for 10 minutes before serving.

Serving Size: 1 bowl

Nutrition Information

Number of Servings: 8
34 g
Total Carbohydrate
62 g
Dietary Fiber
8 g
Soluble Fiber
2 g
Insoluble Fiber
5 g
9 g
Total Fat
16 g
Saturated Fat
5 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
4 g
85 mg
Percent Calories from Protein
25 %
Percent Calories from Carbohydrate
46 %
Percent Calories from Fat
26 %
Vitamin A
10466 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
15 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
11 mcg
Vitamin C
52 mg
Vitamin D
1 IU
102 mcg
Vitamin E
3 IU
Vitamin K
67 mcg
Pantothenic Acid
3 mg
76 mg
92 mg
380 mg
1755 mg
524 mg
3 mg