Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)4.0 carrot Carrots, cooked1.0 medium (2-1/2" dia) Onions, raw1.0 can (303 x 406) Peas, canned2.0 cup (8 fl oz) Chicken Broth or Bouillon10.0 serving Mashed Potatoes Idahoan Real Premium Mashed Potatoes (GS) 1/2 cup prepared6.0 tbsp Imperial Stick Margarine0.25 cup Flour - Gold medal all purpose flour
1. Dice onions, carrots, and chicken.
2. Put chicken in a pan with olive oil (and I add a little Mrs. Dash) and cook until done.
3. While chicken cooks, put carrots and undrained peas into a microcooker, add water to cover, and microwave on high for 15 minutes.
4. Prepare 12 servings of mashed potatoes according to directions on box. You will have a little left over.
5. If using chicken bouillon cubes, put two into a pot with 2 cups of water and bring to a boil.
6. Melt margarine in a large pan. Add onions and cook until transparent. Add 1/4 cup flour and cook & stir for 1 minute to form a roux. Add bouillon to pan and stir until thickened.
7. Drain vegetables and add them and the cooked chicken to the sauce from step 6. Stir to combine.
8. Put chicken mixture in the bottom of a large casserole dish. Cover with mashed potatoes.
Serving Size: 1/8 of casserole
Number of Servings: 8.0
Recipe submitted by SparkPeople user SLEEPY113.
Serving Size: 1/8 of casserole
Number of Servings: 8.0
Recipe submitted by SparkPeople user SLEEPY113.
Nutritional Info Amount Per Serving
- Calories: 360.8
- Total Fat: 9.7 g
- Cholesterol: 32.5 mg
- Sodium: 1,039.5 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 3.9 g
- Protein: 16.8 g
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