Jenny's Chicken Pot Pie
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pie crusts8 oz peas & carrots 2 c water½ t salt 4 c shredded chicken ¼ c butter 6 T flour 3 c chicken broth salt & pepper 1 egg, slightly beaten
Heat oven to 425F.
Roll out pie crust to line 2 qt baking dish, fitting to top edges as well as possible. Roll out a crust to fit the top of the baking dish. Set aside the dish and the op crust.
In large saucepan, place peas, carrots, diced potatoes, water and salt. Bring to boil over med heat. Reduce and simmer, covered, for about 5 minutes. Drain off water. Place chicken and veggies in pastry lined baking dish.
In med size sauce pan, melt butter. Stir in flour an dmix well, slowly mix in chicken broth. Cook until bubbly and thickened. Season to taste. Pour broth over chicken and veggies in dish.
Place top crust on and pinch edges together. Cut slits in top crust to allow steam to escape. Brush egg on crust. Bake 30 mins or until top curst is golden brown and the contents are bubbling.
Number of Servings: 6
Recipe submitted by SparkPeople user MERRYWEARER.
Roll out pie crust to line 2 qt baking dish, fitting to top edges as well as possible. Roll out a crust to fit the top of the baking dish. Set aside the dish and the op crust.
In large saucepan, place peas, carrots, diced potatoes, water and salt. Bring to boil over med heat. Reduce and simmer, covered, for about 5 minutes. Drain off water. Place chicken and veggies in pastry lined baking dish.
In med size sauce pan, melt butter. Stir in flour an dmix well, slowly mix in chicken broth. Cook until bubbly and thickened. Season to taste. Pour broth over chicken and veggies in dish.
Place top crust on and pinch edges together. Cut slits in top crust to allow steam to escape. Brush egg on crust. Bake 30 mins or until top curst is golden brown and the contents are bubbling.
Number of Servings: 6
Recipe submitted by SparkPeople user MERRYWEARER.
Nutritional Info Amount Per Serving
- Calories: 521.6
- Total Fat: 27.6 g
- Cholesterol: 127.3 mg
- Sodium: 1,736.3 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 2.2 g
- Protein: 36.0 g
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