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Weeknight Chicken Potpie
| Weeknight Chicken Potpie |
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| 1/3 cup |
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butter or margarine |
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| 1/3 cup |
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flour |
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| 3/4 cup |
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chopped peeled onion |
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| 1/2 tsp |
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salt |
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| 1/4 tsp |
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ground black pepper |
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| 1 |
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(14.5-oz.) can chicken broth |
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| 2/3 cup |
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2% milk |
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| 3 cups |
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diced cooked chicken |
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| 3 cups |
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frozen peas and carrots |
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| 1 |
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(9-in.) double pie crust |
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| 1 |
Preheat oven to 425°F. Grease a 2-quart casserole dish. |
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Heat butter in a large saucepan over medium heat. When melted, whisk in flour and cook for 1 minute, whisking constantly. Add onion, salt and pepper and cook until onion is tender, about 4 minutes. While whisking, pour chicken broth and milk into pan in a slow, steady stream. Bring to a boil, reduce heat and simmer for 1 minute. Stir in chicken, peas and carrots, mix well and remove from heat. |
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Roll out a little over half of the pie crust and fit into the bottom and up the sides of prepared dish. Pour chicken mixture into crust. Roll out remaining crust and place over filling. Pinch crusts together to seal and crimp as desired. Cut decorative slits into top crust to allow steam to escape. Bake for 35 minutes, or until golden brown. Serve warm. |
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| Servings: 6 |
| Preparation time: 15 minutes |
| Cooking time: 41 minutes |
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| Nutrition Facts |
| Serving size: 1/6 of a recipe |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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490.00 |
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| Calories From Fat (49%) |
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238.62 |
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% Daily Value |
| Total Fat 27.00g |
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42% |
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| Saturated Fat 11.00g |
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55% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 960.00mg |
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40% |
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| Carbohydrates 37.00g |
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12% |
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| Dietary Fiber 3.00g |
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12% |
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| Net Carbohydrates 34.00g |
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| Protein 27.00g |
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54% |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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Source: Nestle
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