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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (292g) Recipe makes 6 servings |
||
| Calories 507 | ||
| Calories from Fat 265 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.5g | 45% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 13.4g | ||
| Polyunsaturated Fat 5.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 867mg | 36% | |
| Potassium 459mg | 13% | |
| Total Carbohydrate 38.9g | 12% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 2.4g | ||
| Protein 22.0g | 43% | |
Ingredients
- 2 pillsbury refrigerated pie crusts
- 1/3 cup margarine or butter
- 1/3 cup chopped onion
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 2 1/2-3 cups shredded cooked chicken or cooked turkey
- 2 cups frozen mixed vegetables, thawed
Directions
1
Heat oven to 425.2
Prepare pie crust for a two-crust pie.3
In a medium saucepan, melt margarine over medium heat.4
Add onion; cook two minutes or until tender.5
Stir in flour, salt and pepper until well blended.6
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.7
Add chicken and mixed vegetables, remove from heat.8
Spoon chicken mixture into crust-lined pan.9
Top with second crust and flute; cut slits in several places.10
Bake at 425 for 30-40 minutes or until crust is golden brown.11
Let stand 5 minutes before serving.
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- Course > Main Dish > One-Dish Meal
- Course > Main Dish > Savory Pies
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Poultry > Turkey
- Preparation > Time to Make > < 60 mins
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: FLFroggie
On Dec 20, 2007
I made this during a OAMC session and had it last night for dinner. The taste was excellent! It froze and cooked very well. For OAMC, I prepped it and froze raw, cooked for a few additional minutes (about 15) and watched the crust.
From: Chef #627127
On Nov 21, 2007
This tasted great. I put the mixture in individual corningware bowels and only put the pie crust on the top. This way everyone gets their own pie and cuts down on the fat content.
From: Fofi
On Dec 29, 2005
I wanted to make a pot pie that didn't require a can of creamed soup. This recipe fit the bill and the filling was delicious. I didn't have time to make a pie crust, so I used a biscuit topping for the crust instead (substituted 1 cup Bisquick Mix Bisquick Mix mixed w. 1 egg & 1/2 cup milk, some salt and sugar). This recipe yield 6 individual pies prepared in mini ramekins. I will definitely be making this again as the filling was delicious.
From: Retired Granny
On Jun 8, 2005
"Delicious" says my picky husband. Simple & easy, especially if you use "ready" pie crusts. I added about 1/4 cup small sliced mushrooms along with the onions, and used about 2 1/3 cups of cooked turkey and 2 1/3 cups of mixed vegies.
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