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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 cups Cooked Chicken about 2 packages of breasts; 1 small to medium Onion chopped; 3/4 cup Celery chopped; 1 package Frozen Peas and Carrots the bag not box; 1 clove Garlic minced; 2 whole Cloves no more than two!; 1/2 teaspoon Nutmeg; 1 teaspoon Lemon Juice; 1/2 cup Flour; 1 stick Butter; 1 can Evaporated milk; 3 cubes Chicken bouillon; 3 cups Chicken broth or stock from cooking your chicken; 2 packages Crescent Rolls or Pillsbury pie crust

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INGREDIENTS

4 cups Cooked Chicken ; about 2 packages of breasts
1 small to medium Onion ; chopped
3/4 cup Celery ; chopped
1 package Frozen Peas and Carrots ; the bag not box
1 clove Garlic ; minced
2 whole Cloves ; no more than two!
1/2 teaspoon Nutmeg
1 teaspoon Lemon Juice
1/2 cup Flour
1 stick Butter
1 can Evaporated milk
3 cubes Chicken bouillon
3 cups Chicken broth ; or stock from cooking your chicken
2 packages Crescent Rolls ; or Pillsbury pie crust

INSTRUCTIONS

*Par boil onion, celery and frozen peas and carrots in chicken stock with minced garlic, whole cloves, nutmeg, lemon juice, bouillon cubes and salt and pepper to taste for 20 minutes.

*In a small skillet, melt butter, add flour then milk

*Pour sauce into the veggie mixture

*Add shredded chicken

*Cook until thick (if too thick, add more chicken broth or stock)

*Pour in a greased 9x12 baking pan, cover

*Bake at 350 for 25 minutes

*Add crescent rolls or pie crust and bake uncovered another 10 to 15 minutes or until browned

Note: If using pie crust, which is my preference, remove from frig and let sit at room temperature for about 15 minutes before adding to the casserole.

NOTES

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Chicken Pot Pie

4 cups Cooked Chicken about 2 packages of breasts
1 small to medium Onion chopped
3/4 cup Celery chopped
1 package Frozen Peas and Carrots the bag not box
1 clove Garlic minced
2 whole Cloves no more than two!
1/2 teaspoon Nutmeg
1 teaspoon Lemon Juice
1/2 cup Flour
1 stick Butter
1 can Evaporated milk
3 cubes Chicken bouillon
3 cups Chicken broth or stock from cooking your chicken
2 packages Crescent Rolls or Pillsbury pie crust

*Par boil onion, celery and frozen peas and carrots in chicken stock with minced garlic, whole cloves, nutmeg, lemon juice, bouillon cubes and salt and pepper to taste for 20 minutes.
*In a small skillet, melt butter, add flour then milk
*Pour sauce into the veggie mixture
*Add shredded chicken
*Cook until thick (if too thick, add more chicken broth or stock)
*Pour in a greased 9x12 baking pan, cover
*Bake at 350 for 25 minutes
*Add crescent rolls or pie crust and bake uncovered another 10 to 15 minutes or until browned

Note: If using pie crust, which is my preference, remove from frig and let sit at room temperature for about 15 minutes before adding to the casserole.

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Nutrition

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Serving Size: 1 Serving (4635g)
Recipe Makes: Servings

Calories: 2899
Calories from Fat: 1712 (59%)

Amt Per Serving		% DV

	Total Fat 190.3g	254 %
	Saturated Fat 87.8g	439 %
	Monounsaturated Fat 58.1g
	Polyunsanturated Fat 21.8g
Cholesterol 782.8mg		241 %
Sodium 15849.4mg		547 %
Potassium 3096.1mg		81 %
Total Carbohydrate 113.1g		33 %
	Dietary Fiber 4.6g	19 %
	Sugars, other 108.5g
Protein 187.5g		268 %
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.

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Calories per serving: 2899

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