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Nutrition Facts
Serving Size 303 g
(Approx. 6 Servings)
Amount Per Serving
Calories 420 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 950 mg 40%
Total Carbohydrate 47 g 16%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 18 g
Vitamin A 50% • Iron 20%
Vitamin C 15% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stovetop Chicken Pot Pie

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Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

12 Oz chicken breast, cut into 1 inch pieces
1/4 Tsp salt
1 Tbsp canola oil
1 cup(s) onion, diced
1/2 cup(s) carrots, diced
1/2 cup(s) celery stalks, diced
1 Tsp garlic, minced
1 Tbsp Wondra flour
1/2 cup(s) dry white wine
2 cup(s) low sodium chicken broth
1 cup(s) frozen peas
6 Oz Hill Country Fare Cornbread Stuffing Mix
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Instructions

1
Preheat oven to 400°F.
2
Season diced chicken with salt.
3
Heat oil in a large oven proof skillet over medium high flame. Add in seasoned chicken and cook until it is well browned. Transfer to a bowl.
4
Next add in onions, carrots, celery, and garlic to skillet and continue to cook stirring frequently.
5
Once vegetables are tender, add in Wondra flour and stir to coat. Then add in wine.
6
Allow liquid to come to a simmer and begin to thicken then add in 1 cup of chicken stock and stir.
7
Return chicken to pan along with frozen peas. Reduce heat.
8
Combine remaining cup of chicken stock with stuffing mix and mix to combine. Sprinkle stuffing mixture over top of skillet. Place skillet in oven and cook for 10 minutes or until stuffing begins to crisp.
9
Remove from oven and serve.
10
Cook's note: if you do not have an oven safe skillet, you can transfer the pot pie mixture to a baking dish before topping with stuffing and baking.

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