Patrick Swayze's Chicken Pot Pie Recipe

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Servings: 4


Cost per serving $3.77 view details


  1. Combine chicken, sliced carrot and celery, the onion, water, bay leaf and pepper to large pot. Bring to boil. Reduce heat to low and skim surface. Simmer, partially covered, 1 hour, turning chicken after 30 min. Remove chicken. Cold; strain chicken broth and remove fat.
  2. Reserve 2 c. broth. Remove skin and bones from meat, tear into large pcs. Transfer to bowl.
  3. Bring reserved chicken broth to boil in large saucepan. Add in diced carrots and celery; reduce heat and simmer 5 min. Add in pearl onions and red pepper; simmer 1 minute. Add in mushrooms and peas; simmer 1 minute more.
  4. With slotted spoon, transfer vegetables to chicken. Reserve broth.
  5. Heat butter in medium saucepan over medium-high heat. Add in flour and cook, whisking constantly, 1 minute. Whisk in reserved chicken broth and the lowfat milk, Worcestershire, salt and pepper sauce. Simmer 5 min, whisking occasionally. Add in to chicken and vegetables and stir to combine.
  6. Preheat oven to 425 degrees. Spoon chicken mix into 4 ovenproof individual baking dishes. Cut 4 circles from pastry 2 inches larger than top of dish. Cut 1-inch hole in center on dishes; flute edges. Brush with beaten egg. Bakes pot pies on cookie sheet till tops are golden brown and filling is bubbly, about 25 min.
  7. Makes 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 1135g
Recipe makes 4 servings
Calories 919  
Calories from Fat 554 60%
Total Fat 61.65g 77%
Saturated Fat 20.57g 82%
Trans Fat 0.0g  
Cholesterol 308mg 103%
Sodium 708mg 30%
Potassium 1073mg 31%
Total Carbs 24.09g 6%
Dietary Fiber 3.8g 13%
Sugars 7.55g 5%
Protein 65.05g 104%
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