You'll Need -
2 9 Inch Store Bought Pie Crusts
2 Cups Grilled Chicken
2/3 of a Bag of Frozen Peas & Carrots
1/3 of a Bag of Frozen Corn
1/3 of a Bag of Frozen Corn
1/3 Cup of Onion (chopped)
1 3/4 Cups of Chicken Broth
1/3 Cup Flour
1/3 Cup of Butter
Salt & Pepper
Saute butter and onion until the butter is bubbly. Add flour and combine. Remove from heat and stir in the milk and chicken broth. Heat to a boil. Let boil for 1 minute and stir in chicken and frozen veggies. Season with salt & pepper.
Place one pastry in the bottom on an ungreased baking dish and pour in the mixture. Place remaining pastry on top and turn sides up, pinch around the edges and flute.
Bake at 425 for about 30 - 35 minutes.
Makes 8 Servings
Approximate Nutritional Info Per Serving
Pin It
1/3 Cup of Butter
Salt & Pepper
Saute butter and onion until the butter is bubbly. Add flour and combine. Remove from heat and stir in the milk and chicken broth. Heat to a boil. Let boil for 1 minute and stir in chicken and frozen veggies. Season with salt & pepper.
Place one pastry in the bottom on an ungreased baking dish and pour in the mixture. Place remaining pastry on top and turn sides up, pinch around the edges and flute.
Bake at 425 for about 30 - 35 minutes.
Makes 8 Servings
Approximate Nutritional Info Per Serving
Calories - 336
Fat - 20 (7 Sat)
Carbs - 26
Fiber - 2
Protein -14
No comments:
Post a Comment