Chicken Thigh Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb skinless, boneless chicken thighs, diced1 cup sliced carrots 1 cup frozen green peas 2/3 cup sliced celery 2 tbsp butter 1/3 cup diced onion 1/3 cup flour 1/4 tsp salt 1/4 tsp black pepper 1/2 tsp dried rosemary1/2 tsp dried basil1 1/2 cups chicken broth 2/3 cup evaporated skim milk Prepared pastry for a 9" double-crust pie
Preheat oven to 425F.
Boil chicken, carrots, peas and celery in a pot of water for 15 minutes. Drain and set aside.
In a saucepan, over medium heat, melt butter. Add onions and cook 7-8 minutes.
Stir in flour, salt, pepper, and herbs, cook 2-3 minutes or until browned.
Slowly stir in chicken broth and milk.
Simmer rapidly, stirring, until thick.
Add chicken mixture, stirring well. Remove from heat and allow to cool 15 minutes.
Fill bottom pie shell with the chicken mixture.
Cover with top crust, seal and cut 2-3 slits in top crust.
Bake 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Boil chicken, carrots, peas and celery in a pot of water for 15 minutes. Drain and set aside.
In a saucepan, over medium heat, melt butter. Add onions and cook 7-8 minutes.
Stir in flour, salt, pepper, and herbs, cook 2-3 minutes or until browned.
Slowly stir in chicken broth and milk.
Simmer rapidly, stirring, until thick.
Add chicken mixture, stirring well. Remove from heat and allow to cool 15 minutes.
Fill bottom pie shell with the chicken mixture.
Cover with top crust, seal and cut 2-3 slits in top crust.
Bake 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 329.6
- Total Fat: 16.1 g
- Cholesterol: 56.1 mg
- Sodium: 632.4 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 1.9 g
- Protein: 18.0 g
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