Chicken Pot Pie

• 份量: 6 servings
• 活動時間: 25 minutes
• 總時間: 1 hour 5 minutes

食材

1 box refrigerated pie crusts (at room temp, 14.1 ounce)

⅓ cup butter

⅓ cup chopped onion (or 1.5 Tb dried onion)

⅓ cup flour

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon poultry seasoning

1 ¾ cup chicken broth/stock

½ cup milk (I used 2%)

2 ½ cups cooked, shredded chicken

2 cups frozen mixed veggies (thawed)

步驟

Cook and shred your chicken.

Preheat the oven to 425° F. Press one of the pie crusts into a 9" pie plate and set aside.

In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they're tender.

Whisk in the flour and salt, pepper, & poultry seasoning. It will get thick.

Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.

Stir in the shredded chicken and mixed veggies then remove from the heat.

Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.

Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.

Let the pie stand for about 5 minutes before slicing it.

營養

• 每份大小: 1 g
• 卡路里: 576 kcal
• 總脂肪: 33 g
• 飽和脂肪: 13 g
• 反式脂肪: 1 g
• 膽固醇: 73 mg
• 鈉: 889 mg
• 總碳水化合物: 48 g
• 膳食纖維: 4 g
• 總糖: 1 g
• 蛋白質: 23 g