Chicken Pot Pie
Category: Dessert
Ingredients
- 3 Tbsp. butter
- 1 c. sliced mushrooms
- 1/2 c. chopped onion
- 3 Tbsp. cornstarch
- 1 2/3 c. chicken broth
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 c. cubed cooked chicken
- 2 c. cooked vegetables (corn, carrots, peas, etc.)
- biscuit dough (recipe follows)
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 a 3-quart saucepan, melt butter over medium heat.
2. Add mushrooms and onion.
3. Stirring frequently, cook 2 to 3 minutes or until tender.
4. Stir in cornstarch until blended.
5. Remove from heat. Gradually stir in broth until smooth.
6. Add salt and pepper. Stirring constantly, bring to boil over medium heat and boil 1 minute.
7. Remove from heat.
8. Stir in chicken and vegetables.
9. Spoon into 2-quart casserole.
