Chicken Pot PieSubmitted by: BUTTERFLYSOON2B
IntroductionIt's not low in much of anything but it is really high in comfort. It's not low in much of anything but it is really high in comfort.
Peas and carrots, frozen, 1 package (10 oz)
Salt Sense Salt substitute, 1 tsp
Pepper, black, 0.5 tsp
Whole Wheat Flour, 2/3 cup
Smart Balance, Smart Balance Omega Plus Buttery Spread, 2/3 cup (I used stick)
Milk, 1%, 1-1/4 cups
Soup, chicken broth, canned, less/reduced sodium, 1 can
Kroger Clear Chicken Broth, 1 can
Kroger Southern Style Hash Brown diced potatoes, 15 oz
Canned Chicken, 3 large cans
Pie crust - unroll and bake, 4 crusts
In two pie plates, roll out the bottom crust and trim if needed. Pour approximately 1/2 of the sauce mixture into each of the crust lined pie plates and the cover with another crust. Cut holes to vent, press the edges together to seal and trim. Bake for approximately 35-40 minutes in a 425 degree oven.
Makes approximately 11 servings of 10 ounces each.
Number of Servings: 11
Recipe submitted by SparkPeople user MACMOM6.