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Healthy Chicken And Veggie Pot Pies

Gadget.Cook's picture
Ingredients
  Whole chicken breasts 3 , split and skinned
  Water 2 1⁄2 Cup (40 tbs)
  Celery leaves 4
  Celery stalks 2
  Salt 1 1⁄2 Teaspoon
  Vegetable oil 3 Tablespoon
  Celery 1 Cup (16 tbs), chopped
  Green onion 1⁄2 Cup (8 tbs), chopped
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Frozen peas and carrots 10 Ounce, thawed (1 Package)
  Sliced pimento 2 Ounce (1 Jar)
  Thyme 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Pastry 2 (For Two 9 Inch Pie Crusts)
Directions

In 3-quart casserole, place chicken, water, celery leaves and salt.
Microwave at HIGH (10) 14 to 17 minutes.
Remove chicken breasts and celery leaves, reserving broth.
Discard celery leaves.
Cut chicken breasts into 1/2 inch cubes.
In 3-quart oblong glass baking dish, place oil, celery and green onion.
Microwave at HIGH (10) 2 to 3 minutes until vegetables are crisp-tender.
Stir in flour until smooth.
Add chicken broth.
Microwave at HIGH (10) 5 to 6 minutes, until thickened, stirring every 2 minutes.
Add chicken, peas and carrots, pimento, thyme and pepper.
Top with pie crust, crimping edges of crust around inside of dish.
Decorate with pastry cut outs if desired.
Vent crust to allow steam to escape.
Convection Bake at 425°F for 20 to 25 minutes or until golden brown.

Recipe Summary

Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Cook Time: 
3 Minutes

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