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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 Chicken breasts boneless and skinless cooked and cubed; 6 cups fresh or frozen vegetables corn, carrots, beans, peas, broccoli; 2 cups fresh or frozen potatoes peeled and cut; 2 cubes chicken bouillon; 1 cup water; 1 cup shredded cheese sharp white cheddar; 1 tablespoon All purpose flour; 3 tablespoons instant rice; Salt and pepper to taste; 1 1/2 teaspoons minced onion; 1 1/2 teaspoons italian seasoning; 1 1/2 teaspoons garlic powder or minced cloves; 2 prepared pie crusts

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INGREDIENTS

3 Chicken breasts boneless and skinless ; cooked and cubed
6 cups fresh or frozen vegetables ; corn, carrots, beans, peas, broccoli
2 cups fresh or frozen potatoes ; peeled and cut
2 cubes chicken bouillon
1 cup water
1 cup shredded cheese ; sharp white cheddar
1 tablespoon All purpose flour
3 tablespoons instant rice
Salt and pepper to taste
1 1/2 teaspoons minced onion
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons garlic powder or minced cloves
2 prepared pie crusts

Servings

INSTRUCTIONS

Cook chicken and let cool slightly.

In a large saucepan heat water and bouillon cubes. Add vegetables and potatoes. Cook 5 minutes. Add cheese and seasonings. Stir to combine and melt cheese. Add flour to thicken and instant rice.

Cube chicken and add to mixture. Stir well.

Lay 1 pie crust in the bottom of a deep dish pie plate. Pour filling mixture into pie plate. Top with second crust. Cut some vents in the top crust and crimp edges.

Place in a rimmed cookie sheet and bake at 350 F for 1 hour. Let stand 5-10 minutes before cutting and serving.

NOTES

Feel free to adjust seasonings and proportions.

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Chicken Pot Pie

3 Chicken breasts boneless and skinless cooked and cubed
6 cups fresh or frozen vegetables corn, carrots, beans, peas, broccoli
2 cups fresh or frozen potatoes peeled and cut
2 cubes chicken bouillon
1 cup water
1 cup shredded cheese sharp white cheddar
1 tablespoon All purpose flour
3 tablespoons instant rice
 Salt and pepper to taste
1 1/2 teaspoons minced onion
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons garlic powder or minced cloves
2 prepared pie crusts

Cook chicken and let cool slightly.

In a large saucepan heat water and bouillon cubes.  Add vegetables and potatoes.  Cook 5 minutes.  Add cheese and seasonings.  Stir to combine and melt cheese.  Add flour to thicken and instant rice.

Cube chicken and add to mixture.  Stir well.

Lay 1 pie crust in the bottom of a deep dish pie plate.  Pour filling mixture into pie plate.  Top with second crust.  Cut some vents in the top crust and crimp edges.

Place in a rimmed cookie sheet and bake at 350 F for 1 hour.  Let stand 5-10 minutes before cutting and serving.

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Debreen

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Nutrition

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Serving Size: 1 Serving (763g)
Recipe Makes: 6 Servings

Calories: 1072
Calories from Fat: 277 (26%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 11.9g	59 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 4.4g
Cholesterol 289mg		89 %
Sodium 3993mg		138 %
Potassium 1853.8mg		49 %
Total Carbohydrate 71.6g		21 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 65g
Protein 121.7g		174 %
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.

About Our Nutrition Facts

Calories per serving: 1072

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