Chicken Pot Pie

Name: Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Broccoli fresh 3 cup chopped; Onions raw 1 medium chopped; 4 large red potatos; Carrots raw 3 cup chopped; 1 Can World Classics Quartered Artichoke Hearts; 2 Cans Low Fat Cream of Mushroom Soup; 1/2 cup Milk 2%; 2 medium eggs; 3 tsp chopped Garlic; 2 oz Malbec (red Wine); Salt 1 tbsp; Pepper black 1 tbsp; 2 Boneless Chicken Breast no skin; 1 Tbsp Mrs. Dash Garlic & Herb Seasoning Blend; 1 Tbsp Onion powder; 1/2 cup Sour Cream; 2 9 Pie crust frozen ready-to-bake

Minutes to Prepare: 30
Minutes to Cook: 40

Number of Servings: 8

Ingredients

Broccoli, fresh, 3 cup, choppedOnions, raw, 1 medium chopped4 large red potatosCarrots, raw, 3 cup, chopped1 Can World Classics Quartered Artichoke Hearts2 Cans Low Fat Cream of Mushroom Soup1/2 cup Milk, 2%, 2 medium eggs 3 tsp chopped Garlic 2 oz Malbec (red Wine)Salt, 1 tbspPepper, black, 1 tbsp2 Boneless Chicken Breast, no skin, 1 Tbsp Mrs. Dash Garlic & Herb Seasoning Blend1 Tbsp Onion powder1/2 cup Sour Cream2 9" Pie crust, frozen, ready-to-bake

Directions

Chop Broccoli, Onion, Carrots, and Red Potatoes.
Boil in a salt water base until tender. About 20 minutes.

Preheat oven to 350

Chop Chicken Breast and season with Garlic Powder, Onion Powder and Soul Seaonsing.

Bake Chicken spread out on a Cookie sheet for 20 minutes

In a bowl, Mix Garlic, Milk, Soup, Eggs, and Sour Cream. Add Malbec, salt and pepper

Drain Vegetables
Remove Chicken from the oven.

Preheat oven to 450

In a large deep baking dish, add vegetables spread out evenly. Evenly distribute roasted chicken breast. Drain can of Artichoke hearts and evenly distribute. Pour Sauce over the Vegetables and Chicken Breast. Roll out pie crust over the top of the casserole and sprinkle with onion powder.

Bake about 30 - 40 minutes until crust is lightly golden brown.

Serving Size:�8 large servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving