Try this Quick Chicken Pot Pie recipe, or contribute your own.
Suggest a better description1)Cut chicken breasts into bitesized pieces. In 10-inch skillet with oven-safe handle (or cover skillet handle with heavy-duty foil when baking on oven later) over med. heat, in hot margarine or butter, cook chicken breasts, half at a time, until lighly browned. With slotted spoon, remove chicken to bowl. 2) Preheat oven to 400F. In drippings remaining in skillet, cook onion until tender. In cup, stir cornstarch and 3/4 cup water until smooth. Add cornstarch mixture, frozen veggies, bouillon, half-and-half, mustard, rosemary, salt, andpepper to skillet; heat to boiling, stirring constantly. Stir in chciken. Remove skillet from heat. 3) Unroll crescent dough on lightly floured surface; seperate into 2 rectangles. For each rectangle, pinch perforations to seal and rool dough to measure 11" by 4". Cut each rectangle lenghwise into four 1-inch wide strips. Use strips to make lattice top over chicken mixture, allowing excess dough to extend over side of skillet. Then, twist excess dough and place around edge of skillet. Bake 10 minutes or until crust is golden brown. Each serving: About 385 cal., 17 g fat, 69 mg chol., 770 mg sodium. Source: Good Housekeeping/Jan.91 Contributor: Sarah Gruenwald sitm@ekx.infi.net sent to Recipelu 1-28-98 Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 409 | ||
Calories from Fat: 298 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 20.3g | 102 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 118.2mg | 36 % | |
Sodium 314.3mg | 11 % | |
Potassium 457.7mg | 12 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 14.6g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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