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Chicken Pot Pies

(4)
  1 reviews
  • 15 min prep time
  • 1 hr 5 min total time
  • 10 ingredients
  • 2 servings
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Delicious chicken pot-pie - a perfect dinner for two.

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*

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
790
Calories from Fat
410
% Daily Value
Total Fat
45g
69%
Saturated Fat
15g
75%
Cholesterol
90mg
30%
Sodium
840mg
35%
Total Carbohydrate
68g
23%
Dietary Fiber
3g
12%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
15%
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.
Comments + Recipe Twists

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