2 Chicken POT PIES {1 to eat +1 to freeze!} 379 cals ~made by my Chef Husband!

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 378.8
  • Total Fat: 14.4 g
  • Cholesterol: 71.6 mg
  • Sodium: 492.1 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 26.9 g

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Introduction

Delicious and nutritious!~HOWEVER~ you will NEED a FOOD SCALE to measure out ~.
OR buy 3 one and one -half lb.pkgs. of chicken {not cooked~ready to cook}
2 BOXES of Kroger REFRIGERATED PIE CRUSTS{2 ARE IN EACH BOX~You will need two boxes=4 crusts~since you are making BOTH pot pies simultaneously,you need 2 pie crusts PER pie!
Delicious and nutritious!~HOWEVER~ you will NEED a FOOD SCALE to measure out ~.
OR buy 3 one and one -half lb.pkgs. of chicken {not cooked~ready to cook}
2 BOXES of Kroger REFRIGERATED PIE CRUSTS{2 ARE IN EACH BOX~You will need two boxes=4 crusts~since you are making BOTH pot pies simultaneously,you need 2 pie crusts PER pie!

Number of Servings: 20

Ingredients

    2052 grams Chicken Breast (cooked), no skin, roasted
    2.25 cup Turkey GRAVY~ Swanson
    1.5 cup Del Monte~ Special Blends~Peas & Carrots
    5 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    1 medium (2-1/2" dia) Onions, raw
    2 cup, diced Celery, raw
    864 gram(s) KROGER~ Great Value~ 9" Pie Crusts~Ready~ to ~Bake ~1/8 of crust{ 27g}
    6 tsp Lea & Perrins, Worcestershire Sauce
    .12 tsp Oregano, ground

Tips

ALLOW A LOT of TIME with this recipe as you are cutting bite-size pieces of meat and vegetables. If you get PRE-CUT VEGGIES OR MEAT,allow for MORE SODIUM! Rolls or some type of bread go well with this meal!


Directions

Note: Before beginning ,realize that EVERYTHING IS SET ASIDE BEFORE THE PREPARING THE CRUSTS!
1.Prepare potatoes : by peeling all 5 and then cutting them into bite-size pieces and putting them in a plastic bag with holes poked into the bag using a fork. Then, put in microwave for 15 minutes .This will soften them greatly.
2.Prepare vegetables: Peel as necessary and then cut into bite-size pieces.
3.Prepare meat: Slicing off fat; cut into bite-size pieces[all 3 pkgs.}.
4.Spray frying pan with PAM canola spray .Cook cut -up chicken pieces on low heat ~about 5 min.
5.Add sauce and spice to cooking chicken in pan~cook on medium heat for 5 min.
6.Pour gravy in a Dutch oven or deep pot and add the cooked chicken pieces.
7. Add all the vegetables including the can of peas and carrots.
8.Take one box with the 2 pie crusts and use one crust to press into bottom of each of the 2 pie tins.
9. Now take the meat mixture and spoon it into EACH pie.
10.Take the SECOND BOX of pie crusts and use one crust to COVER the top of each pot pie,cutting any excess with a knife.
11.Press pie crust sides together,making an indentation with a fork all around the edge of the pie.
12.Set oven @ 425 degrees Farenheit for ONE hour to COOK chicken pot pie. Put the OTHER PIE in the FREEZER as IS.{for up to 2 weeks}.**
NOTE**~ FROZEN PIE takes LONGER to COOK so allow 1 1/2 to 2 hours.
13. ENJOY with some rolls or bread!



Serving Size: Makes 20 one cup servings from the 2 pies~1 pie=10 servings

Number of Servings: 20

Recipe submitted by SparkPeople user MOMWANTSNOWAIST.

TAGS:  Poultry |

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