Chicken & Vegetable Loaded Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box refrigerated pie crusts, such as Pillsbury or Trader Joe's4 Tbsp. butter, divided1/2 one small onion, minced1/2 c. sweet potato, diced1/3 c. celery, diced1 Tbsp. dried parsley1/2 tsp. dried oregano1/8 tsp. dried sagesalt & pepper to taste2 c. chicken broth2-1/2 c. cooked chicken, cubed (If you only have raw chicken, poach it in chicken broth & cut it up using tongs to hold the hot chicken.)3 Tbsp. all purpose flour1/2 c. skim milk16 oz. bag frozen vegetable mix (diced carrots, peas, green beans & corn)
Preheat oven to temperature directed on pie crust package. Put pie crusts out on counter to come to room temperature.
Melt 2 Tbsp. butter in large skillet over medium heat. Add onion, celery, sweet potato, parsley, oregano, salt and pepper. Cook and stir until the vegetables are tender. Stir in the broth and bring the mixture to a boil. Stir in the frozen mixed vegetables and cook until they've thawed.
Melt remaining 2 Tbsp. butter in a medium saucepan. Stir in chicken and flour. Add milk and heat through.
Stir the chicken mixture into the vegetable mixture and heat until thickened.
Put the bottom pie crust into a deep dish pie plate. Add the chicken and vegetable mixture. Top with the other pie crust. Crimp edges together and vent the top crust.
Line a baking sheet with foil and place the pie on top. Bake for approximately 40 minutes, or as directed on the pie crust box. Let the pie sit for 10-15 minutes before cutting and serving.
Serving Size: 8 slices
Melt 2 Tbsp. butter in large skillet over medium heat. Add onion, celery, sweet potato, parsley, oregano, salt and pepper. Cook and stir until the vegetables are tender. Stir in the broth and bring the mixture to a boil. Stir in the frozen mixed vegetables and cook until they've thawed.
Melt remaining 2 Tbsp. butter in a medium saucepan. Stir in chicken and flour. Add milk and heat through.
Stir the chicken mixture into the vegetable mixture and heat until thickened.
Put the bottom pie crust into a deep dish pie plate. Add the chicken and vegetable mixture. Top with the other pie crust. Crimp edges together and vent the top crust.
Line a baking sheet with foil and place the pie on top. Bake for approximately 40 minutes, or as directed on the pie crust box. Let the pie sit for 10-15 minutes before cutting and serving.
Serving Size: 8 slices
Nutritional Info Amount Per Serving
- Calories: 335.9
- Total Fat: 17.3 g
- Cholesterol: 49.7 mg
- Sodium: 598.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 3.1 g
- Protein: 17.6 g
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