Braided Chicken Pot Pie

Braided Chicken Pot Pie

Course Dinner, Main Course
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
Calories 457kcal

Ingredients

  • 1/4 cup butter
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup frozen peas and carrots mix
  • 1 pound cooked chicken diced
  • 1/2 cup shredded cheddar cheese
  • 2 cups self-rising flour
  • 1 1/2 cups nonfat plain Greek yogurt
  • 1 egg beaten
  • 1 Tablespoon fresh parsley

Instructions

  • Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray; set aside.
  • Melt butter in a large skillet over medium-high heat. Add diced onion and celery and cook for 3-5 minutes, or until vegetables begin to soften. Add garlic and cook for an additional minute.
  • Season with salt and pepper then sprinkle flour on top and stir until combined. Slowly mix in chicken broth and cook for 3-5 minutes, or until thickened. Remove from heat and mix in peas and carrots, chicken, and cheese until well combined; set aside.
  • In a mixing bowl or stand mixer, combine self rising flour and Greek yogurt until a thick dough forms. Roll dough out onto a lightly floured surface into a large rectangle (approximately 10”x14”) then place on prepared pan.
  • Spread chicken mixture down the center of the dough, leaving 2-3 inches of dough on each side. Use a pizza cutter to cut 1-inch diagonal strips down each side of the dough. Fold 1-inch strips up and over the filling, alternating sides to create a braid.
  • Brush egg on top and sides then sprinkle fresh parsley on top. Bake for 22-25 minutes, or until crust is lightly golden brown. Remove from oven, let rest for a few minutes then cut into slices and serve.

Notes

MFP: MFF Braided Chicken Pot Pie

Nutrition

Serving: 9.6ounces | Calories: 457kcal | Carbohydrates: 41.9g | Protein: 38.4g | Fat: 15.1g