Chicken Pot Pie

6 Servings
Chicken
American
Mild Savory Spice to taste Main Dish Warm Chicken American

2 tbsp ve oil
1 tbsp ter
1 lb boneless skinless cken breasts, diced
2 cloves lic minced
1 medium on chopped
1 1 10 oz package frozen mixed vegetables thawed
1/3 cup ur
2 cups fat free cken broth
2/3 cup 1% k
1 Salt and per to taste
2 Pillsbury 9” pie crusts

In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear. Add mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper. Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min. While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter. Remove pan from heat. Place one pie crust in pie plate. Add chicken and vegetable mixture. Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake for 30-35 minutes, or until crust is golden. Cool for 10 minutes before cutting.


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