Pot pie filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dieced cooked chicken2 cup chicken stock1/2 cup diced carrots1/2 cup sliced celery1/4 cup minced onion1/2 cup frozen peas3 tablespoons flour (gf)2-3 tablespoons water1/4 cup cream or non dairy substitutesalt and pepper to tastetopping/crust (add your own, not included in nutritional data)
preheat oven ot 350
prepare the chicken and set aside/ Plance the chicken stock in a large saucepan and bring to a boil: add the carrots, celery, and onions and cook for 15 minutes. Stire in teh peas and chicken and cook 5 minutes longer.
Mix the flour to a thin paste with a few tablespoons of water. Thicken the stock with the flour paste and cook on low for 1-2 mintues. Ass the cream and season with salt and pepper. (if the stock is salted you probably wont need any more)
Pour the cooked pot pie mixture into a 2qt cassrole or individual dishes and top with biscuit dough (or however you choose to serve it) Bake for about 20-15 minutes
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KRIMINIE.
prepare the chicken and set aside/ Plance the chicken stock in a large saucepan and bring to a boil: add the carrots, celery, and onions and cook for 15 minutes. Stire in teh peas and chicken and cook 5 minutes longer.
Mix the flour to a thin paste with a few tablespoons of water. Thicken the stock with the flour paste and cook on low for 1-2 mintues. Ass the cream and season with salt and pepper. (if the stock is salted you probably wont need any more)
Pour the cooked pot pie mixture into a 2qt cassrole or individual dishes and top with biscuit dough (or however you choose to serve it) Bake for about 20-15 minutes
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KRIMINIE.
Nutritional Info Amount Per Serving
- Calories: 120.0
- Total Fat: 1.6 g
- Cholesterol: 24.3 mg
- Sodium: 169.0 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.2 g
- Protein: 12.3 g
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