Chicken Pot Pie with or without the crust (YUM)
10-21-2010, 06:03 AM
#1
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Join Date: Oct 2010
Location: St. Louis, MO
Posts: 3
Chicken Pot Pie with or without the crust (YUM)
I have a recipe for Chicken Pot Pie.
It can be made with eithera pre-packaged pie crust, a gluten free pie crust or no crust at all and super yummy any way that it's made!
3 cups chicken breast meat, cooked and diced/shredded
1 can of 98% FF Cream of Celery
1 can of 98% FF Cream of Chicken
1 cup non-fat sour cream
2 cans of diced potatoes (rinsed and drained)
1 package of frozen peas & carrots
1 9" pie plate
OPTIONAL
Option #1: 1 package pie crust (found in pop biscuit area)
or
Option #2: 1 completed recipe for gluten free pie dough
or
Option #3: SUBSTITUE pie plate for a 4 quart, covered casserole dish
PREHEAT oven to 400 degrees
In a bowl, mix the liquids until well blended. Add everything else.
Option #1 and #2:
Pour mixture into pie crust in 9"pie plate
Cover with second pie crust
Vent pie
(optional: give the pie top an egg wash)
bake for 50 minutes or until pie crust is a golden brown
OPTION #3:
add mixture to casserole dish, cover and bake for 30-40 minutes or until frozen veggies are piping hot.
Yields a hearty 8 people
NUTRITIONAL VALUE PER SERVING FOR OPTION #1:
286 CALS, 10G FAT, 3G SAT FAT, 45MG CHOLESTEROL, 362MG SODIUM, 31G TOTAL CARBS, 3G DIETARY FIBER, 2G SUGARS, 19G PROTEIN, 69% VIT A, 9% VIT C, 6% CALCIUM, 9% IRON
NUTRITIONAL VALUE PER SERVING FOR OPTION #3:
161 CALS, 3G FAT, 1G SAT FAT, 45MG CHOLESTEROL, 245 SODIUM, 16G TOTAL CARBS, 2G DIETARY FIBER, 2G SUGARS, 18G PROTEIN, 69% VIT A, 9% VIT C, 5% CALCIUM, 8% IRON
It can be made with eithera pre-packaged pie crust, a gluten free pie crust or no crust at all and super yummy any way that it's made!
3 cups chicken breast meat, cooked and diced/shredded
1 can of 98% FF Cream of Celery
1 can of 98% FF Cream of Chicken
1 cup non-fat sour cream
2 cans of diced potatoes (rinsed and drained)
1 package of frozen peas & carrots
1 9" pie plate
OPTIONAL
Option #1: 1 package pie crust (found in pop biscuit area)
or
Option #2: 1 completed recipe for gluten free pie dough
or
Option #3: SUBSTITUE pie plate for a 4 quart, covered casserole dish
PREHEAT oven to 400 degrees
In a bowl, mix the liquids until well blended. Add everything else.
Option #1 and #2:
Pour mixture into pie crust in 9"pie plate
Cover with second pie crust
Vent pie
(optional: give the pie top an egg wash)
bake for 50 minutes or until pie crust is a golden brown
OPTION #3:
add mixture to casserole dish, cover and bake for 30-40 minutes or until frozen veggies are piping hot.
Yields a hearty 8 people
NUTRITIONAL VALUE PER SERVING FOR OPTION #1:
286 CALS, 10G FAT, 3G SAT FAT, 45MG CHOLESTEROL, 362MG SODIUM, 31G TOTAL CARBS, 3G DIETARY FIBER, 2G SUGARS, 19G PROTEIN, 69% VIT A, 9% VIT C, 6% CALCIUM, 9% IRON
NUTRITIONAL VALUE PER SERVING FOR OPTION #3:
161 CALS, 3G FAT, 1G SAT FAT, 45MG CHOLESTEROL, 245 SODIUM, 16G TOTAL CARBS, 2G DIETARY FIBER, 2G SUGARS, 18G PROTEIN, 69% VIT A, 9% VIT C, 5% CALCIUM, 8% IRON
