In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear. Add mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper.
Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min. While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter.
Remove pan from heat. Place one pie crust in pie plate. Add chicken and vegetable mixture. Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake at 350 degrees for 30-35 minutes, or until crust is golden. Cool for 10 minutes before cutting.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 174 (38%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 47.1mg||14 %|
|Sodium 963.2mg||33 %|
|Potassium 473.7mg||12 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 40.5g|
|Protein 25.2g||36 %|
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Calories per serving: 456
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