Chicken Pot Pie
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 259kcal
Ingredients
- 1-1½ cups cooked chicken
- 1 bag frozen stew vegetables small bag
- 1 cup chicken broth
- ½ can cream of chicken soup
- 1 pie crust pre-made, only need about ½
Instructions
- Pour the frozen vegetables over the top of the chicken that you place in the bottom of the casserole dish. No need to thaw the veggies.
- Mix the broth and cream of chicken soup.
- Add pepper. I like a generous sprinkle of pepper.
- Pour this mixture over the top of the veggies and chicken.
- Unfold the crust and spread it out over the casserole dish.
- Cut in a few slits on the pie crust, whatever design you prefer to let it vent.
- Bake it uncovered at 350° for about an hour.
Notes
Don’t want to use cream of chicken soup? Melt 2 Tbs. butter in a pan. Whisk in 2 Tbs. unbleached all-purpose flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in 6 Tbs. milk and 6 Tbs. chicken broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe.
Nutrition
Serving: 4g | Calories: 259kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Sodium: 232mg | Potassium: 55mg | Fiber: 1g | Calcium: 11mg | Iron: 1.5mg