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Chicken Pot Pie

Heart.Foods's picture
Ingredients
  Vegetable oil spray 1
  Nonfat dry milk 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Tarragon 1⁄2 Teaspoon
  Parsley 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Diced cooked chicken 2 Cup (32 tbs)
  Small white onions 3⁄4 Cup (12 tbs), cooked
  Cooked carrot slice 1⁄2 Cup (8 tbs) (A Package Of Frozen No-Salt-Added Mixed Vegetables May Be Used)
  Lima beans 1⁄2 Cup (8 tbs) (A Package Of Frozen No-Salt-Added Mixed Vegetables May Be Used)
  Green peas 1⁄2 Cup (8 tbs) (A Package Of Frozen No-Salt-Added Mixed Vegetables May Be Used)
  Pastry crust/Mashed potato topping 1 (1 Recipe)
Directions

Preheat oven to 400° F.
Lightly spray a 1 1/2-quart casserole dish with vegetable oil.
In a saucepan, combine nonfat dry milk and flour.
Add water and whisk until smooth.
Add tarragon, parsley and pepper.
Mix well.
Cook over medium heat, stirring constantly, until mixture thickens.
Remove saucepan from heat and add chicken and vegetables.
Mix well.
Pour into 1 1/2 quart casserole.
Cover with Pastry Crust or Mashed Potato Topping.
Bake 20 minutes, or until lightly browned.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2579 Calories from Fat 190

% Daily Value*

Total Fat 99 g152%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 363.4 mg121.1%

Sodium 985.8 mg41.1%

Total Carbohydrates 249 g82.9%

Dietary Fiber 15.2 g60.6%

Sugars 65.5 g

Protein 177 g354%

Vitamin A 25.8% Vitamin C 129.4%

Calcium 155.3% Iron 65.5%

*Based on a 2000 Calorie diet

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Chicken Pot Pie Recipe