Chicken Pot Pie

February 16, 2013

119

Quick easy recipe to throw together if you have left-over chicken. I usually bake a whole package of chicken breast and then freeze them to cube or shred later for recipes like this.

2 cups water
3 small chicken breast boneless, skinless, cubed
1 cup celery sliced or chopped
3/4 cup onion diced
2 cubes chicken bouillon
1/4 teaspoon black pepper
1/4 cup butter
1/4 teaspoon ground sage
1/4 teaspoon rosemary
4 tablespoons corn starch
1 tablespoon flour
1 cup heavy whipping cream
2 cups peas & carrots blend diced, frozen
1/2 cup corn frozen
2 refrigerated rolled pie crusts
1 large egg white
1 tablespoon water

Preheat oven to 400F. In 4-quart saucepan combine water, chicken, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper, butter, sage...
See the full directions on my site

Nutritions

Calories
456

Sodium
134mg
5% DV

Fat
34g
52% DV

Protein
6g
13% DV

Carbs
15g
5% DV

Fiber
3g
14% DV