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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 368.9
  • Total Fat: 13.1 g
  • Cholesterol: 65.7 mg
  • Sodium: 397.2 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 30.0 g

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

Submitted by: BB_WOLFE


Number of Servings: 16

Ingredients

    4 LBS DICED CHICKEN BREAST
    4 CUPS MIXED VEG.
    1 CAN LOW FAT CHICKEN BROTH
    4 PIE CRUSTS (LOW FAT IF YOU CAN FIND)
    1 STICK LIGHT BUTTER
    1/2 CUP FLOUR
    2 1/2 STALK CELERY
    1 MED ONION
    2 LARGE POTATOS (CUBED AND COOKED)

Directions

HEAT BUTTER AND FLOUR UNTIL COOKED ABOUT 5 MIN. POUR IN BROTH. PUT ONIONS AND CELERY IN BLENDER AND LIQUIDFY, THEN ADD TO BROTH MIXTURE. LET COOK FOR ABOUT 10 MINS UNTIL THICKENS A LITTLE. ADD MIXED VEG. AND POTATOS TO MIX. LET VEG. HEAT THEN PUT SHELLS IN PANS ADD 2 CUPS OF CHICKEN TO EACH SHELL THEN ADD 2 CUPS OF MIXTURE OF VEG AND BROTH OVER TOP OF TURKEY. PUT ON TOP SHELL BAKE UNTIL SHELLS ARE BROWN.
FREEZE UNCOOKED SECOND PIE FOR LATER.


Number of Servings: 16

Recipe submitted by SparkPeople user BB_WOLFE.






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