Classic Chicken Pot Pie
Source of Recipe
Pillsbury
Recipe Introduction
Prep Time: 25 min (Ready in 1 hr 5 min )
Preparation Directions:
List of Ingredients
Ingredients:
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag), thawed
Recipe
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
6 servings
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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 Serving
Calories 600 Calories from Fat 310
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% DAILY VALUE
Total Fat 34g 52%
Saturated 13g 67%
Trans Fat 1g
Cholesterol 90mg 30%
Sodium 940mg 39%
Total Carbohydrate 50g 17%
Dietary Fiber 4g 14%
Sugars 6g
Protein 23g
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Vitamin A 60% Vitamin C 2%
Calcium 6% Iron 10%
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EXCHANGES: 3 1/2 Starch; 2 Lean Meat; 5 Fat
CARBOHYDRATE CHOICES: 3
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