Chicken Potpie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 - 16 oz. frozen vegetable2 1/4 cups cubed cooked chicken1/4 cup butter1/4 cup flour3/4 tsp dried thyme1 - 14.5 oz can chicken broth2 tsp. chicken bouillon granules1 - pastry for single-crust pie (I like a top and bottom crust, that changes the calorie count to 466 for each of the 6 servings)
Grease a deep 2 1/2 qt. baking dish add the bottom crust if you want *changes the calorie count to 466* then set aside.
In a medium saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and vegetables to pan and fold together. Then add mixture to the baking dish.
Roll out pastry to fit top of dish. Place over filling; trim and flute edges, cover crust edge with foil to prevent over browning. Cut slits in top. Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNAMENIEL.
In a medium saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and vegetables to pan and fold together. Then add mixture to the baking dish.
Roll out pastry to fit top of dish. Place over filling; trim and flute edges, cover crust edge with foil to prevent over browning. Cut slits in top. Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNAMENIEL.
Nutritional Info Amount Per Serving
- Calories: 358.5
- Total Fat: 16.8 g
- Cholesterol: 70.4 mg
- Sodium: 877.5 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 3.3 g
- Protein: 26.9 g
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