Chicken Pot Pies

Delicious chicken pot-pie - a perfect dinner for two.

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  • prep time 15 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 2
 

Ingredients

1
refrigerated pie crust
1
teaspoon all-purpose flour
2
tablespoons margarine or butter
2
tablespoons all-purpose flour
1/8
teaspoon poultry seasoning
Dash pepper
1/2
cup chicken broth
1/3
cup milk
1
cup cubed cooked chicken
1
cup frozen mixed vegetables, thawed*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Let pie crust pouch stand at room temperature for 15 to 20 minutes.
  • 2 Heat oven to 400°F. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet.
  • 3 Invert two 10-oz. ovenproof bowls or custard cups over crust. With sharp knife, cut round 1/2 inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust, cut desired shapes with cookie cutter or sharp knife.
  • 4 Melt margarine in small saucepan over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly.
  • 5 Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills.
  • 6 Bake at 400°F. for 20 to 30 minutes or until crust is golden brown.
  • 1 Let pie crust pouch stand at room temperature for 15 to 20 minutes.
  • 2 Heat oven to 400°F. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet.
  • 3 Invert two 10-oz. ovenproof bowls or custard cups over crust. With sharp knife, cut round 1/2 inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust, cut desired shapes with cookie cutter or sharp knife.
  • 4 Melt margarine in small saucepan over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly.
  • 5 Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills.
  • 6 Bake at 400°F. for 20 to 30 minutes or until crust is golden brown.

EXPERT TIPS

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Expert Tips

* To quickly thaw mixed vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
790
(
Calories from Fat
410),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
15g,
15%
),
Cholesterol
90mg
90%;
Sodium
840mg
840%;
Total Carbohydrate
68g
68%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
6%;
Calcium
10%;
Iron
15%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 7 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.