Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups cooked, chopped chicken breast2 cups frozen mixed vegetables1/4 cup olive oil1/4 cup chopped onion1/4 cup flour1 1/2 cups chicken broth1/2 cup soy milk1/4 teaspoon pepperPackaged pie crust (I use the ones you get in the dairy section of the store or you could make your own.)Note: I use kirkland frozen mixed vegatables.
In medium saucepan, heat olive oil. Sauté onion until clear. Whisk in flour and pepper cook until bubbly. Whisk in broth and soy milk. Bring to a boil. Reduce heat and simmer until thickened. Add chicken-vegetable mixture and stir to combine. Cool completely.
Line pie plate with bottom crust. Pour in filling. Add top crust and crimp edges, Wrap with foil label, and freeze.
To serve: Vent top. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, 55 min to 1 hour more.
Serving Size: 1/8 pie
Number of Servings: 8
Recipe submitted by SparkPeople user GTYYKILA.
Line pie plate with bottom crust. Pour in filling. Add top crust and crimp edges, Wrap with foil label, and freeze.
To serve: Vent top. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, 55 min to 1 hour more.
Serving Size: 1/8 pie
Number of Servings: 8
Recipe submitted by SparkPeople user GTYYKILA.
Nutritional Info Amount Per Serving
- Calories: 258.0
- Total Fat: 14.4 g
- Cholesterol: 29.8 mg
- Sodium: 284.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.9 g
- Protein: 12.9 g
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