Chicken Pot Pies

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

  • 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*
  • 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.
  • 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.
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