Main Dishes

Chicken or Turkey Pot Pie

11

Really easy, but very delicious. You'll never want to eat frozen pot pies again.

6
(1) 10-oz. package frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. ground sage
1/8 tsp. pepper
2 cups water
3/4 cup milk
1 Tb. instant chicken bouillon granules
3 cups cubed cooked chicken or turkey
Pastry for double crust pie
Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine till tender but not brown. Stir in flour, salt, sage, and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in drained cooked vegetables, and chicken or turkey; heat till bubbly. turn chicken mixture into 6 individual casseroles or a 9x13-inch baking dish. Roll pastry into a 15x10-inch rectangle. Cut into six 5-inch circles and place over individual casseroles; flute edges. (Or, roll pastry into a 14x10-inch rectangle. Place over the 9x13-inch casserole; flute edges.) Cut slits in top for escape of steam. Bake in a 450 degree oven for 10 to 12 minutes or till crust is golden brown.
Nutritions

Calories
332

Sodium
863mg
35% DV

Fat
21g
33% DV

Protein
26g
52% DV

Carbs
10g
3% DV

Fiber
3g
12% DV