Chicken Pie with Cornmeal Crust

40 minutes Prep: 15 minutes Cook: 20 minutes

609 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	chicken	roasted, cold
1/2	pound	potatoes
8	ounces	mushrooms
3	each	carrots
2	each	celery stalks
1	each	onion
1/4	cup	vegetable oil
1/4	cup	flour, all-purpose
1 1/2	teaspoons	salt
1	teaspoon	chicken bouillon
1/2	teaspoon	thyme	dried
1/4	teaspoon	black pepper	ground
1	quart	milk
12	ounces	corn muffin mix
1	large	egg

Directions

Discard bones and skin from chicken; cut meat into bite-sized pieces.

Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.

Preheat oven to 400 degrees F.

Slice mushrooms, carrots and celery; chop onion.

In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well

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Nutrition Facts

Serving Size 444g

Amount per Serving

Calories 609 49% of calories from fat

	% Daily Value*
Total Fat 33.0g	51%
Saturated Fat 9.0g	45%
Trans Fat 0.0g
Cholesterol 184mg	61%
Sodium 853mg	36%
Total Carbohydrate 24.0g	8%
Dietary Fiber 2.0g	9%
Sugars 11.0g
Protein 51.0g	102%

Vitamin A	114%		Vitamin C	11%
Calcium	26%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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