This bang bang sauce is a mayonnaise-based sweet and sour sauce that goes well with nearly anything that is fried, including fish, poultry, and potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 1 large carrot, shredded
- 1 large potato, shredded
- 1 teaspoon dried minced onion
- 2 tablespoons margarine
- 2 cups cubed, cooked chicken
- ½ cup chicken broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
- Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
- Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
Nutrition Facts
| Calories | 736 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 11 g |
| Sodium | 1176 mg |
| Sugars | 2 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
great place to start! also, just a note for the folks who keep complaining that it had no gravy or that it’s not a good chicken POT pie…well, that’s the thing. it’s not a POT PIE. it’s chicken pie. pot pie has a gravy, chicken pie does not.
I used extra broth and real onion and I also added salt and thyme. Very very good!
worst chicken pot pie I have ever tasted. I must have done something wrong because it was inedible and we had to go to McDonalds!
I used canned corn instead of carrot, this was fabulous! My husband and teenage son raved over it!
This was not a success I’m afraid. I usually make sure my chicken recipes have a little more moisture. It’s so
As written, a four – but as made, a 5-star. My husband made this for me, it was excellent. He used 1 cup of broth, added two stalks sliced celery, only used 3/4 tsp salt, and used fresh onion, not minced. The recipe fails to mention time needed to saute the chicken (or assumes you’re using pre-cooked) – he seasoned it with basil. Also, took 35 minutes to bake, not 25.
I made this exactly as the recipe called for and absolutely loved it. My husband found it a little bit dry, so the next time I made a roux and added that to the mix before baking, and this time we both loved it! This is a definite keeper!
I really enjoyed it! Lots of room to play around with this easy-to-follow recipe.
I made quite a few changes, but this was such an awesome beginning recipe that I gave it 5 stars. Here’s what I did: Sauteed the chicken in olive oil with an onion and two crushed up bay leaves. In another pan, sauteed in olive oil 2 shredded carrots and 4 medium-sized shredded potatoes, plus two stalks of celery. I added a little rosemary and some dried minced onion while the veggies were cooking. After both pans were finished cooking, I combined them and added black pepper and 1 cup of chicken broth and two more bay leaves. A pre-fab pie crust from the refrigerated aisle finished up this easy dish. One last note: The pie took over an hour to bake fully, but was perfect in the end. Can’t wait to share this one!
I shredded the vegetables with a food processor, including some onion instead of the onion powder. I also added about a cup of cheese and additional chicken broth. Shredding that way is faster than chopping and cooking them is a lot faster too. In addition my kids found the shredded veggies more palatable.
I added more broth and I found it delicous.
My family did not care for this recipe. It was dry and had no gravy in it. It was too bland.