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Grandma's Chicken Pot Pie

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Recipe

 

Yield

1 pie

Prep

10 min

Cook

45 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups vegetables
¼ cup vegetable oil
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¼ cup all-purpose flour
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2 each chicken bouillon cubes
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¼ cup water
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1 cup milk
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¼ teaspoon poultry seasoning
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2 each chicken
cooked, cubed
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Ingredients

Amount Measure Ingredient Features
473 ml vegetables
59 ml vegetable oil
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59 ml all-purpose flour
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2 each chicken bouillon cubes
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59 ml water
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237 ml milk
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1.3 ml poultry seasoning
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2 each chicken
cooked, cubed
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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 Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 20865% 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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