Healthy Chicken And Veggie Pot Pies
|Whole chicken breasts||3 , split and skinned|
|Water||2 1⁄2 Cup (40 tbs)|
|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)|
|Pastry||2 (For Two 9 Inch Pie Crusts)|
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.