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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.9
  • Total Fat: 13.7 g
  • Cholesterol: 57.0 mg
  • Sodium: 485.4 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 26.6 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: WILMAOZIAS

Introduction

Delicious way to use left over chicken... Delicious way to use left over chicken...
Number of Servings: 6

Ingredients

    2 cups diced chicken
    1/2 cup flour
    1 can mixed vegetables
    1 or 2 chicken bouillon cubes
    2 cups vegetable juice plus water

    1 cup flour
    1/3 cup canola oil
    1/2 tsp. salt
    2 tblsp. cold water

Directions

Brown diced chicken in a little oil. Add 1/2 cup flour.
Drain vegetables, reserving liquid. Add water to liquid to make 2 cups. Add to hot chicken/flour mixture. Add bouillon. Stir until thickened. Add vegetables.
Pour into prepared pie crust:
(Mix flour, canola oil, salt, and cold water with fork.
Press into pie plate.)
Bake for 25 minutes in a 400 degree oven.
Yum...serves 6 moderate servings.

Number of Servings: 6

Recipe submitted by SparkPeople user WILMAOZIAS.






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