Creamy Chicken Pot Pie
Recipe: #6714
October 06, 2012
Categories: Beans, Chicken, Carrot, Cauliflower, Peppers, 5 Ingredients Or Less, Sunday Dinner, Oven Bake, Frozen Vegetables, Chicken Dinner, more
"This recipe is closely based on one from Kraft What's Cooking Magazine. You can also make this meatless by omitting the chicken, increasing the vegetables and adding an alternate protein. I've made it by adding one cooked, diced potato and some drained and rinsed, canned chick peas. This recipe calls for a single pie crust but I've made it as a double crust pie, too."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (270.9 g)
- Calories 540.2
- Total Fat - 5.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 27.9 mg
- Sodium - 1096 mg
- Total Carbohydrate - 107 g
- Dietary Fiber - 4 g
- Sugars - 68.3 g
- Protein - 15.6 g
- Calcium - 47.2 mg
- Iron - 2 mg
- Vitamin C - 67.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 F.
Step 2
Cook and stir chicken in large nonstick skillet on medium heat for 6 to 7 minutes or until lightly browned.
Step 3
Add Cooking Creme and vegetables; cook and stir for 1 to 2 minutes or until heated through.
Step 4
Transfer to 9 inch pie plate sprayed with cooking spray; cover with crust; seal to edge of pie place with fork; cut a few slits in crust and place on baking sheet.
Step 5
Bake 30 minutes or until golden brown.
Step 6
Shortcut: Instead of raw chicken use a cooked rotisserie chicken. Remove chicken from bones and cut into pieces. Combine 3 cups chicken, vegetables and Cooking Creme in nonstick skillet; cook and stir until heated through. Transfer into pie plate and continue as directed above. Place remaining rotisserie chicken in refrigerator for another use.
Tips
No special items needed.
1 Reviews
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