Chicken Pot Pie
Category: Dessert
Ingredients
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. chicken broth
- 1/2 c. cream
- 2 c. cooked chicken, cubed
- 1 can peas and carrots, drained
- 1 pie shell
- 1 pie pastry for topping
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 220kcalCalories
- 6.25gProtein
- 13.75gFat
- 21.25gCarbohydrates
- 2.0gSugars
- 2.0gFiber
- 1.62gSalt
Instructions
1. In saucepan, melt butter and then mix flour, salt and pepper. Cook over low heat until mixture is smooth and bubbly.
2. Stir in cream and broth.
3. Boil 1 minute.
4. Add chicken and vegetables. Pour into unbaked pie shell and top with unbaked pie pastry. Bake at 425° for 35 to 40 minutes until brown.
5. You may use leftover turkey instead of chicken if you want.
