Chicken Pot Pie, One-Crust
- Number of Servings: 6
Ingredients
Pillsbury 9" Refrigerated Pie Crust2 leek Leeks, white part only, washed and sliced.25 cup Butter, salted .25 cup Flour4 dash Pepper, black 1.5 cup Chicken stock16 ounces Chicken Breast (cooked), no skin, roasted (or Perdue)1 package (10 oz) Mixed Vegetables, frozen .5 tsp Dried Thyme
1. Preheat oven to 350 degrees F.
2. Melt butter in large saucepan over medium heat. Once the butter has melted, add the sliced leeks and sauté for 1-2 minutes.
3. Add the flour, and cook - stirring constantly, for 1 minute.
4. Slowly add the stock and bring to a boil, then reduce to a simmer until the mixture thickens. (May need to add more stock, if mixture becomes too thick.)
5. Add the pepper, thyme, vegetables, and chicken; stir to combine.
6. Line a deep dish pie plate with pie crust. Prick the bottom of the pie crust with a fork. Fill with the chicken mixture.
7. Bake for 30 minutes.
Cool 4-5 minutes before serving.
Serving Size: Makes 6 servings
2. Melt butter in large saucepan over medium heat. Once the butter has melted, add the sliced leeks and sauté for 1-2 minutes.
3. Add the flour, and cook - stirring constantly, for 1 minute.
4. Slowly add the stock and bring to a boil, then reduce to a simmer until the mixture thickens. (May need to add more stock, if mixture becomes too thick.)
5. Add the pepper, thyme, vegetables, and chicken; stir to combine.
6. Line a deep dish pie plate with pie crust. Prick the bottom of the pie crust with a fork. Fill with the chicken mixture.
7. Bake for 30 minutes.
Cool 4-5 minutes before serving.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 379.8
- Total Fat: 18.7 g
- Cholesterol: 69.3 mg
- Sodium: 382.3 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 2.6 g
- Protein: 21.2 g
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