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Chicken Pot Pie Recipe

submitted by: Tina
Poached Chicken
  • 4 1/2 pounds (2kg) cut-up chicken pieces, all skin and fat removed.
  • 1 onion, stuck with a clove
  • 1 celery rib, cut into 3 pieces
  • 2 large garlic cloves, peeled
  • 1 bay leaf
  • 1 parsley sprig
  • 1 teaspoon (5ml) crushed dried taragon leaves (for French version) or 1 teaspoon (5 ml) crushed dried thyme leaves (for Santa Fe pie)
  • 1 1/2 cups (354 ml) chicken stock
  • 1 cup (236 ml) water
  • 1 1/2 cups (354 ml) water
  • 1 freshly ground pepper to taste

    • Rinse ingredients well, pat dry with paper towels. Place chicken in a large soup pot. Add remaining ingredients and bring to a simmer. Skim off and discard any foam that rinse to the surface. Lower heat, cover, and simmer chicken for about 45 minutes, until chicken is tender and cooked through. Using a slotted spoon, transfer chicken to a platter. Remove and discard bay leaf, onion, and celery. Reduce stock to 2 cups (472 ml). Set aside to cool. Remove and discard any fat that rises to the surface. Set aside. Meanwhile, when chicken is cool enough to handle, remove chicken meat from bones. Cut into bite-size pieces, discard bones. Set aside.

    Make 8 Servings

    Cal = 165
    CHO(g) = 0
    PRO.(g) = 25
    Total Fat(g) = 6
    Sat. Fat(g) = 0
    CHOL.(mg) = 78
    Fiber(g) = 0
    Sodium(mg) = 65