Chicken Pot Pie for over Baked Potatoes

Name: Chicken Pot Pie for over Baked Potatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 10 oz Chicken - Tyson Grilled & Ready Chicken Breast Strips; 3 tsp Better Than Bullion Chicken Base (by NIRO_DAN); .5 package (10 oz) Mixed Vegetables frozen; 1 cup Milk nonfat (skim milk); 1 tbsp Argo Cornstarch; 1 tsp black pepper; 1 tsp parsley; 1 tsp onion powder; 1 tsp chopped garlic; 1 tsp thyme; 3-4 cups of water; 1 clove Garlic; 1 tsp Salt; 1 tsp Pepper black; 1 tsp Parsley dried; 1 tsp Thyme ground; 4 cup (8 fl oz) Water tap

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

10 oz Chicken - Tyson Grilled & Ready Chicken Breast Strips 3 tsp Better Than Bullion Chicken Base (by NIRO_DAN) .5 package (10 oz) Mixed Vegetables, frozen 1 cup Milk, nonfat (skim milk) 1 tbsp Argo Cornstarch 1 tsp black pepper1 tsp parsley1 tsp onion powder1 tsp chopped garlic 1 tsp thyme3-4 cups of water1 clove Garlic 1 tsp Salt 1 tsp Pepper, black 1 tsp Parsley, dried 1 tsp Thyme, ground 4 cup (8 fl oz) Water, tap

Directions

Place grilled chicken, water, bullion in sauce pan. Add vegetables, milk and seasonings. Mix cornstarch in water until dissolved. Heat until simmering and thick. Serve over baked potatoes or mashed potatoes.

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 149.2
Total Fat: 2.3 g
Cholesterol: 42.9 mg
Sodium: 1,531.1 mg
Total Carbs: 12.8 g
Dietary Fiber: 1.7 g
Protein: 21.7 g

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