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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 355.4
  • Total Fat: 6.0 g
  • Cholesterol: 68.4 mg
  • Sodium: 187.7 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 33.3 g

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



Introduction

I made this one with chicken but I also used beef for another set. I also used the little loaf pans to make these individual servings and froze for the older kids to eat when I have to work late! I made this one with chicken but I also used beef for another set. I also used the little loaf pans to make these individual servings and froze for the older kids to eat when I have to work late!
Number of Servings: 8

Ingredients



    4 Chicken Breast, bone and skin removed
    1 tsp Pepper, black,
    1 bag or 2 10 oz pkg Mixed Vegetables, frozen
    2 large Potato cut into bite sized pieces
    3 C Water
    1/2 C Flour, white
    1 Pillsbury 9" Regular Pie Crust

Directions

Put chicken into a dutch oven and cover with water. Cook until it falls apart. Cool slightly and tear apart. Add pepper, potatoes, cook until potatoes are tender then add vegetables. Simmer until veggies are cooked, add flour and make a smooth gravy. Cool slightly and spoon into loaf pans. Cover with pie crust. I rolled it a bit thinner to make enough crust to make 8 pot pies.

Bake in 350 degree oven until tops are lightly brown (about 30 minutes).
You can freeze these before baking for a future meal.
If you bake from frozen state it takes about 45 to 50 minutes to bake.

Number of Servings: 8

Recipe submitted by SparkPeople user PANDAJANE.






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