Chicken Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/3 c Butter1/4 c Onion1/3 c FlourSalt and Pepper to taste1 c Boiling Water2 Chicken Bouillon cubes1/2 c Milk12 oz Chicken, cooked and chopped1 small Carrot, chopped1/3 c Celery, chopped1 box of Pillsbury pie crust for 9" pie (2 crusts)
Heat oven to 425.
Melt butter. Add onion and cook until done. Mix in flour, salt, and pepper (I just added a couple dashes of each, measure if you want to). Stir in the bouillon cubes (dissolved in the hot water) and the milk, cooking until thickened. Mix in chicken, celery, and carrot.
Place the bottom pie crust in the pie pan. Spoon in the chicken mixture. Cover with top pie crust, seal the edges, and poke some slits in the top.
Bake in oven for 30-40 minutes or until crust is golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user TEMPESTE.
Melt butter. Add onion and cook until done. Mix in flour, salt, and pepper (I just added a couple dashes of each, measure if you want to). Stir in the bouillon cubes (dissolved in the hot water) and the milk, cooking until thickened. Mix in chicken, celery, and carrot.
Place the bottom pie crust in the pie pan. Spoon in the chicken mixture. Cover with top pie crust, seal the edges, and poke some slits in the top.
Bake in oven for 30-40 minutes or until crust is golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user TEMPESTE.
Nutritional Info Amount Per Serving
- Calories: 386.8
- Total Fat: 22.4 g
- Cholesterol: 55.7 mg
- Sodium: 517.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 0.5 g
- Protein: 13.1 g
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