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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 327.1
  • Total Fat: 17.5 g
  • Cholesterol: 51.3 mg
  • Sodium: 264.5 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 16.7 g

View full nutritional breakdown of QUICK CHICKEN POT PIE calories by ingredient
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QUICK CHICKEN POT PIE

Submitted by: BARBIEG81880


Number of Servings: 8

Ingredients

    1 Refridgerated 2 crust pie
    2 Cups cubed chicken (2 breasts boneless/skinless)
    6 carrots peeled and diced
    3 potatoes peeled and diced
    4 tablespoons butter unsalted
    1/2 C milk
    2 Boulion cubes
    2 cups water
    3 Tablespoons Parsley
    1 Tablespoon Oregano
    3 tablespoons Flour


Directions

in large skillet melt 2 tablespoons unsalted butter
at 1 sm onion diced
6 carrots diced
3 potatoes cubed
sautee together and till vegtables softed
add 2 cubes chicken boulion to to cups water till disolved
add water to vegtables
in saucepan add additional 2 tablespoons unsalted butter
add chicken and add 3 tablespoons of flour
mix till creamy
add to vegtables till thick
then add to uncooked pie crust
put on pie top puish together edges
cut four slits to vent
bake at 425 for 15 min then lower to 350 for 45min
makes 8 slices of pie

Number of Servings: 8

Recipe submitted by SparkPeople user BARBIEG81880.






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