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Grandma's Chicken Pot Pie

 

88

Yield

1

pie

Prep

10

min

Cook

45

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

2 cups vegetables
¼ cup vegetable oil
¼ cup all-purpose flour
2 each chicken bouillon cubes
*
¼ cup water
hot
1 cup milk
¼ teaspoon poultry seasoning
*
2 each chicken
cooked, cubed
*

Directions

Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc.

Cook vegetables until tender and set aside.

In a large sauce pan, heat oil; add flour.

Stir constantly for two minutes. Dissolve cubes in hot water.

Add with milk to oil and flour mixture. Add seasoniongs, cook until thick.

Stir in meat and vegetables. In a 9-inch pie plate, spoon in filling mixture and top with one of crispy croutons: butter both sides of 4 slices of bread.

Sprinkle with garlic powder and Parmesan cheese, cube.

Fresh biscuits; prepare biscuits using a biscuit mix and arrange on pie.

Traditional pie crust Bake at 400℉ (200℃) for 20 to 30 minutes until filling is bubbly and crust is golden.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 20865% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 42mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 41% Vitamin C 3%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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