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Name: Country Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 package chicken breast; 3 tablespoons canola oil divided; 3 tablespoons flour; 14 3/4 ounces chicken broth; 1 teaspoon dijon mustard country-style; salt and pepper to taste; 10 ounces frozen baby carrots thawed; 10 ounces frozen peas with pearl onions thawed; 15 ounces refrigerated pie crusts

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INGREDIENTS

1 package chicken breast
3 tablespoons canola oil ; divided
3 tablespoons flour
14 3/4 ounces chicken broth
1 teaspoon dijon mustard ; country-style
salt and pepper ; to taste
10 ounces frozen baby carrots ; thawed
10 ounces frozen peas with pearl onions ; thawed
15 ounces refrigerated pie crusts

Servings

INSTRUCTIONS

Cut chicken into bite-size pieces. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and saute 4 to 5 minutes until golden brown on all sides. Remove chicken with slotted spoon and set aside.

Add remaining oil and flour to skillet and cook, stirring, for 2 to 3 minutes until mixture is golden. Add chicken broth and mustard. Cook, stirring, 1 to 2 minutes, until sauce is smooth and thickened. Season to taste with salt and pepper and stir in vegetables.

Preheat oven to 425F.

Press 1 pie crust into a deep dish pie plate. Add chicken mixture and top with second crust. Place on lower rack of oven and bake for 10 minutes. Reduce heat to 350F and continue to bake about 30 minutes until crust is golden brown and filling is hot and bubbly. Allow to stand for 10 to 15 minutes before serving.

Per Serving (excluding unknown items): 503 Calories; 30g Fat (54.6% calories from fat); 15g Protein; 42g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 553mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.

NOTES

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Country Chicken Pot Pie

1 package chicken breast
3 tablespoons canola oil divided
3 tablespoons flour
14 3/4 ounces chicken broth
1 teaspoon dijon mustard country-style
 salt and pepper to taste
10 ounces frozen baby carrots thawed
10 ounces frozen peas with pearl onions thawed
15 ounces refrigerated pie crusts

Cut chicken into bite-size pieces.  In a large skillet over medium heat, heat 2 tablespoons oil.  Add chicken and saute 4 to 5 minutes until golden brown on all sides.  Remove chicken with slotted spoon and set aside.

Add remaining oil and flour to skillet and cook, stirring, for 2 to 3 minutes until mixture is golden.  Add chicken broth and mustard.  Cook, stirring, 1 to 2 minutes, until sauce is smooth and thickened.  Season to taste with salt and pepper and stir in vegetables.

Preheat oven to 425F.

Press 1 pie crust into a deep dish pie plate.  Add chicken mixture and top with second crust.  Place on lower rack of oven and bake for 10 minutes.  Reduce heat to 350F and continue to bake about 30 minutes until crust is golden brown and filling is hot and bubbly.  Allow to stand for 10 to 15 minutes before serving.

Per Serving (excluding unknown items): 503 Calories; 30g Fat (54.6% calories from fat); 15g Protein; 42g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 553mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.

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Nutrition

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Serving Size: 1 Serving (419g)
Recipe Makes: 6 Servings

Calories: 758
Calories from Fat: 344 (45%)

Amt Per Serving		% DV

	Total Fat 38.2g	51 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 7g
Cholesterol 151.1mg		47 %
Sodium 523.8mg		18 %
Potassium 748.2mg		20 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 39.6g
Protein 57.1g		82 %
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: 758

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