1 crust chicken pot pie
- Number of Servings: 12
Ingredients
7 boneless, skinless chicken thighs, trimmed1 large celery stalk, chopped1 medium onion, chopped1 cup frozen peas and carrots1 can cream of chicken soup (regular)1/2 cup milk1 sheet of frozen puff pastry, thawed and rolled out slightly
brown or boil the chicken thighs, set aside.
add onions and celery to the empty chicken pan with 1 Tbsp water and sautee until onions are softened. add the frozen veggies, can soup, and milk; cook until the soup and milk are thouroughly mixed. set aside.
chop the chicken up and add to the pan, mix together
pour the mix into a 9 x 13 pan, cover with the puff pastry. cook at 400 for 30 - 45 min, until the bottom bubbles and the pastry is browned and cooked thouroughy
Serving Size: makes 12 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user NITORR7465.
add onions and celery to the empty chicken pan with 1 Tbsp water and sautee until onions are softened. add the frozen veggies, can soup, and milk; cook until the soup and milk are thouroughly mixed. set aside.
chop the chicken up and add to the pan, mix together
pour the mix into a 9 x 13 pan, cover with the puff pastry. cook at 400 for 30 - 45 min, until the bottom bubbles and the pastry is browned and cooked thouroughy
Serving Size: makes 12 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user NITORR7465.
Nutritional Info Amount Per Serving
- Calories: 169.0
- Total Fat: 8.7 g
- Cholesterol: 36.2 mg
- Sodium: 323.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.7 g
- Protein: 10.7 g
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