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Chicken Pot Pie
Chicken Pot Pie

Portions: 8 Serving Size: 2 Cups


2 pounds skinless, boneless chicken breast
12 cups water
1/2 teaspoon dried thyme
Black pepper to taste
2 cups potatoes, peeled, diced small
1-1/2 cups carrots, sliced
1cup celery, diced
1cup onion, diced
2 tablespoons fresh parsley, chopped
12-ounce package pot pie bows (farfelle pasta)


  1. In a large saucepan, place chicken, water and seasonings. Heat to boiling.
  2. Reduce heat and simmer for 45 minutes.
  3. Place diced potatoes in a large pot of room temperature water and bring to a boil. remove from heat, drain water and add fresh room temperature water. Bring to a boil and cook for 10 minutes. Drain and set aside.
  4. Remove chicken from pan and set aside. Skim fat from broth.
  5. Add carrots, celery and onion to broth and heat to boiling. Cook for 5 minutes.
  6. Stir in boiled potatoes, parsley and bows and boil 14 minutes or until bows are tender.
  7. Cut chicken into pieces and stir into pot pie mixture; heat through and serve.

Nutrients per serving

  • Calories 335
  • Protein 32 g
  • Carbohydrates 42 g
  • Fat 4 g
  • Cholesterol 70 mg
  • Sodium 118 mg
  • Potassium 521 mg
  • Phosphorus 290 mg
  • Calcium 59 mg
  • Fiber 3.3 g