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Chicken Pot Pies

 

32

Yield

6

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free
 

Ingredients

1 package frozen peas & carrots mix
½ cup onions
chopped
½ cup mushrooms
fresh
*
¼ cup butter
or margarine
cup all-purpose flour
½ teaspoon salt
½ teaspoon sage
marjoram or thyme, crushed
*
teaspoon black pepper
*
2 cups chicken broth
¾ cup milk
3 cups chicken
or turkey, cubed
¼ cup parsley leaves
snipped
¼ cup pimentos
chopped

Directions

Pastry for double crust pie Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine until tender. Stir in flour, salt, sage, marjoram or thyme and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat until bubbly. Pour chicken mixture into six 10 ounce round casseroles (or use a 12 X 7½ X 2 inch baking dish ). Roll pastry into a 15 X 10 inch rectangle. Cut into six 5inch circles and place atop the 10 ounce casseroles. (Or, roll pastry into a 13 X 9 inch rectangle. Place over the 12 X 7½ X 2 inch baking dish). Flute edges of pastry and cut slits in the top for steam to excape. Bake in a 450F degree oven for 12 to 15 minutes or until pastry is golden brown. Biscuit-Topped Chicken Potpies: Prepare as above, except omit pastry. Cut 1 package (6) refrigerated biscuits into quarters and arrange atop bubbly chicken mixture in casseroles or baking dish. Bake in a 400℉ (200℃) degree oven about 15 minutes or until biscuits are golden.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 30244% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 479mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 52g
Vitamin A 105% Vitamin C 28%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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