Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups reduced-sodium chicken broth1 1/2 cups thinly sliced carrot2 red potatoes, peeled and diced (about 1 1/2 cups)2 tbsp olive oil2 cups quartered mushrooms1 medium yellow onion, chopped (about 1 cup)1/3 cup all-purpose flour1 cup frozen green peas2 1/2 cups chopped cooked chicken2 Tenderflake deep dish pie shells
Serves 6
1) Preheat oven to 450F. In a medium saucepan, combine broth, carrot adn potatoes. Simmer over low heat for 10 minutes.
2) In a large nonstick skillet, heat oil over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Gradually stir in flour until it becomes a paste. Stir in broth mixture and peas. Increase heat to Medium high; bring to a boil. Stir in chicken. Place in a 2-quart shallow baking dish.
3) Pour mixture into shell, cover with other shell. Fold edges under and crimp to seal. Cut a vent in center of pie.
4) Place the pie on a baking sheet. Bake until golden brown, about 20 minutes. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user KEVNCAROSMOM.
1) Preheat oven to 450F. In a medium saucepan, combine broth, carrot adn potatoes. Simmer over low heat for 10 minutes.
2) In a large nonstick skillet, heat oil over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Gradually stir in flour until it becomes a paste. Stir in broth mixture and peas. Increase heat to Medium high; bring to a boil. Stir in chicken. Place in a 2-quart shallow baking dish.
3) Pour mixture into shell, cover with other shell. Fold edges under and crimp to seal. Cut a vent in center of pie.
4) Place the pie on a baking sheet. Bake until golden brown, about 20 minutes. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user KEVNCAROSMOM.
Nutritional Info Amount Per Serving
- Calories: 527.6
- Total Fat: 25.8 g
- Cholesterol: 65.0 mg
- Sodium: 705.8 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 6.2 g
- Protein: 27.1 g