Pot pie, chicken: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
A classic comfort food, chicken pot pie features tender chicken and mixed vegetables in a creamy, savory sauce, all baked under a flaky, golden pastry crust. --- RECIPE --- Servings: 6 Prep Time: 30 minutes Ingredients: - 1 tbsp olive oil - 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes - 1 cup chopped carrots - 1 cup frozen peas - 1 cup chopped celery - 1/2 cup chopped onion - 1/2 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1/2 tsp dried thyme - Salt and black pepper to taste - 2 sheets refrigerated pie crust Instructions: 1. Preheat oven to 400°F (200°C). 2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside. 3. Add carrots, peas, celery, and onion to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp. 4. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens. Stir in thyme, salt, and pepper. 5. Return cooked chicken to the skillet. Pour the mixture into a 9-inch pie dish. 6. Place one pie crust over the filling, trim edges, and crimp. Cut a few slits in the top for steam to escape. Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly. Let stand 5-10 minutes before serving.
Per 100g reference serving, Pot pie, chicken provides 255 kcal of energy, 9.24g protein (15% of calories), 23.9g total carbohydrates (38% of calories, including 2g dietary fiber and 3.33g sugars), and 13.5g total fat (47% of calories).
Vitamins Profile in Pot pie, chicken (Per 100g)
Track how Pot pie, chicken contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 1.5 mg | 1.7% DV |
| Vitamin D (D2 + D3) | 0.3 µg | 1.5% DV |
| Vitamin B12 (Cobalamin) | 0.15 µg | 6.2% DV |
| Vitamin A (RAE) | 123 µg | 13.7% DV |
| Vitamin E (Alpha-Tocopherol) | 0.47 mg | 3.1% DV |
| Vitamin K (Phylloquinone) | 8.3 µg | 6.9% DV |
| Vitamin B1 (Thiamin) | 0.177 mg | 14.8% DV |
| Vitamin B2 (Riboflavin) | 0.143 mg | 11% DV |
| Vitamin B3 (Niacin) | 3.12 mg | 19.5% DV |
| Vitamin B6 (Pyridoxine) | 0.211 mg | 12.4% DV |
| Total Folate (Vitamin B9) | 35 µg | 8.8% DV |
| Folate (Dietary Folate Equivalents) | 48 µg | 12% DV |
| Natural Food Folate | 17 µg | 4.2% DV |
| Choline | 30.4 mg | 5.5% DV |
| Preformed Retinol | 29 µg | 3.2% DV |
| Beta-Carotene | 950 µg | 26.4% DV |
| Alpha-Carotene | 345 µg | 28.7% DV |
| Lutein + Zeaxanthin | 266 µg | 2.7% DV |
Minerals & Electrolytes in Pot pie, chicken (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 1.37 mg | 7.6% DV |
| Calcium (Ca) | 39 mg | 3% DV |
| Magnesium (Mg) | 18 mg | 4.3% DV |
| Potassium (K) | 171 mg | 3.6% DV |
| Zinc (Zn) | 0.64 mg | 5.8% DV |
| Selenium (Se) | 8.8 µg | 16% DV |
| Phosphorus (P) | 108 mg | 8.6% DV |
| Copper (Cu) | 0.064 mg | 7.1% DV |
| Sodium (Na) | 375 mg | 16.3% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 DHA (Docosahexaenoic Acid) | 0.001 g | 0.2% DV |
| Omega-3 EPA (Eicosapentaenoic Acid) | 0.001 g | 0.2% DV |
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.091 g | 5.7% DV |
| Linoleic Acid (Omega-6 PUFA) | 1.69 g | 12.1% DV |
| Monounsaturated Fat (MUFA) | 5.85 g | 19.5% DV |
| Polyunsaturated Fat (PUFA) | 1.85 g | 9.3% DV |
| Saturated Fat (SFA) | 4.6 g | 23% DV |
| Dietary Cholesterol | 29 mg | 9.7% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
Related USDA Foods to Compare
Frequently Asked Questions
100 grams of Pot pie, chicken contains 255 calories (kcal), 9.24g of protein, 23.9g of carbohydrates (2g fiber, 3.33g total sugars), and 13.5g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Pot pie, chicken has an estimated food pH of 6.2 and a Potential Renal Acid Load (PRAL) score of 3.96 mEq/100g, classifying it as Acid-Forming (Positive PRAL).
Allergen tags for Pot pie, chicken: Milk, Eggs, Cereals containing gluten. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 12+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Pot pie, chicken by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.