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English Chicken And Veggie Pot Pies

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Ingredients
  Chicken 2 Cup (32 tbs), cooked
  Water 1 1⁄2 Cup (24 tbs)
  Dry milk 1⁄2 Cup (8 tbs)
  Non fat dry milk 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Salt 1 Teaspoon
  Tarragon 1⁄4 Teaspoon
  Parsley 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  White onions 3⁄4 Cup (12 tbs)
  White onions 3⁄4 Cup (12 tbs), cooked (Small)
  Carrots 1 , cooked, sliced
  Lima beans and green peas/One package of mixed frozen vegetables 1 1⁄2 Cup (24 tbs)
  Pastry crust/Mashed potato 1 (For Topping)
Directions

GETTING READY
1. Preheat oven to 400°F.
2. Whisk nonfat dry milk and flour with water until the mixture becomes smooth.
3. Add salt, tarragon, parsley and pepper.

MAKING
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Mix in chicken and vegetables.
6. Pour into 1 1/2-quart casserole.

FINALIZATION
7. Cover with Pastry Crust or Mashed Potato Topping.
8. Bake 20 minutes, or until lightly browned.
SERVING
9. Serve hot or in room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.095
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 751 Calories from Fat 149

% Daily Value*

Total Fat 36 g55.5%

Saturated Fat 7.5 g37.4%

Trans Fat 0 g

Cholesterol 82 mg27.3%

Sodium 892.5 mg37.2%

Total Carbohydrates 71 g23.6%

Dietary Fiber 5 g19.8%

Sugars 26.4 g

Protein 37 g74.7%

Vitamin A 56.1% Vitamin C 14.4%

Calcium 52.2% Iron 8%

*Based on a 2000 Calorie diet

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English Chicken And Veggie Pot Pies Recipe