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Vegetable And Chicken Pot Pie's picture
  Margarine/Butter 2 Tablespoon
  Boneless, skinless, chicken breasts 3⁄4 Pound, cut into 1 inch pieces
  Salt 3⁄4 Teaspoon
  Fresh green beans 8 Ounce, cut into 1 inch pieces to make 2 cups
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Half and half 1⁄2 Cup (8 tbs)
  Dried thyme leaves 1 Teaspoon
  Rubbed sage 1⁄2 Teaspoon
  Frozen pearl onions 1 Cup (16 tbs)
  Frozen corn 1⁄2 Cup (8 tbs)
  Single crust pastry 1 (10 Inch Size)

PREHEAT oven to 425°F.
Spray 10-inch deep-dish pie plate with nonstick cooking spray.
MELT margarine in large deep skillet over medium-high heat.
Add chicken; cook and stir 3 minutes or until no longer pink in centers.
Sprinkle with salt.
Add green beans, pepper and celery; cook and stir 3 minutes.
SPRINKLE flour evenly over chicken and vegetables; cook and stir 1 minute.
Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
Reduce heat to low and simmer 3 minutes or until sauce is thickened.
Stir in onions and corn.
Return to a simmer; cook and stir 1 minute.
TRANSFER mixture to prepared pie plate.
Place pie pastry over chicken mixture; turn pastry edge under and flute to seal.
Cut 4 slits in pie pastry to allow steam to escape.
BAKE, uncovered, 20 minutes or until crust is light golden brown and chicken mixture is hot and bubbly.
Let stand 5 minutes before serving.

Recipe Summary

Side Dish
Cook Time: 
25 Minutes

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1493 Calories from Fat 503

% Daily Value*

Total Fat 57 g87.1%

Saturated Fat 17.4 g87%

Trans Fat 0.1 g

Cholesterol 242.1 mg80.7%

Sodium 2247.9 mg93.7%

Total Carbohydrates 143 g47.6%

Dietary Fiber 17.5 g69.8%

Sugars 19.7 g

Protein 102 g203.7%

Vitamin A 94.3% Vitamin C 185.4%

Calcium 40.3% Iron 73.8%

*Based on a 2000 Calorie diet

Vegetable And Chicken Pot Pie Recipe