CHICKEN POT PIE II
- Number of Servings: 16
Ingredients
4 LBS DICED CHICKEN BREAST4 CUPS MIXED VEG.1 CAN LOW FAT CHICKEN BROTH4 PIE CRUSTS (LOW FAT IF YOU CAN FIND)1 STICK LIGHT BUTTER1/2 CUP FLOUR2 1/2 STALK CELERY1 MED ONION2 LARGE POTATOS (CUBED AND COOKED)
HEAT BUTTER AND FLOUR UNTIL COOKED ABOUT 5 MIN. POUR IN BROTH. PUT ONIONS AND CELERY IN BLENDER AND LIQUIDFY, THEN ADD TO BROTH MIXTURE. LET COOK FOR ABOUT 10 MINS UNTIL THICKENS A LITTLE. ADD MIXED VEG. AND POTATOS TO MIX. LET VEG. HEAT THEN PUT SHELLS IN PANS ADD 2 CUPS OF CHICKEN TO EACH SHELL THEN ADD 2 CUPS OF MIXTURE OF VEG AND BROTH OVER TOP OF TURKEY. PUT ON TOP SHELL BAKE UNTIL SHELLS ARE BROWN.
FREEZE UNCOOKED SECOND PIE FOR LATER.
Number of Servings: 16
Recipe submitted by SparkPeople user BB_WOLFE.
FREEZE UNCOOKED SECOND PIE FOR LATER.
Number of Servings: 16
Recipe submitted by SparkPeople user BB_WOLFE.
Nutritional Info Amount Per Serving
- Calories: 368.9
- Total Fat: 13.1 g
- Cholesterol: 65.7 mg
- Sodium: 397.2 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.3 g
- Protein: 30.0 g