Tuesday, January 18, 2011

Chicken Pot Pie

This makes 2 pies, one for now and one for later.  Freeze the second one for up to 3 months

2 Tbsp white all-purpose flour
1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp onion powder
15 oz frozen pie crust
1 serving(s) (2) 9 Inch deep dish pie plates
2 pound(s) uncooked boneless, skinless chicken breast, about
1 serving(s) 1 package mixed vegetables, frozen Wegmans Just Picked
1 serving(s) 1 pacific organic cream of chicken
1 serving(s) 1 10 oz can campbells cream of broccoli
1 serving(s) 1 cup of rice Milk
2 large potato, red, white, grated


1. In a large bowl, combine the chicken, potatoes, vegetables, soups, mik, sour cream, flour and seasonings. Divided between two 9-inch deep-dish pie plates. Roll out pastry to fit the top of each pie. Cut slits in pastry. Place over filling; trim, seal and flute edges.

2. Cover and freeze one potpie for up to 3 months. Bake the second potpie at 400 degrees for 35-40 minutes or until golden brown.

3. To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bade at 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil and bade 50-55 minutes longer or until golden brown. Yield 2 potpies (6 servings each).

PointsPlus™ Value: 8 per serving
Servings: 12


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