Casseroles

Country Chicken Pot Pie

55
8
2 Pie crusts
1/2 cup butter
1/3 cup flour
1/2 cup chopped onion
2 cups chicken broth
3/4 cup milk
2 medium Idaho russet potatoes
1 cup carrots, chopped
1/2 cup frozen peas
1 can corn, drained
4 chicken breast halves
Salt & pepper to taste
Chop potatoes and carrots. Boil until tender. In a glass baking dish, place chicken breasts and cover with plastic wrap. Cook in microwave for about 7 minutes or until chicken is done. In the meantime, in a large saucepan, saute onions in butter. Once onions are tender, add flour. Mix until it becomes a paste. Add broth and milk and whisk until there are no lumps. Add peas and corn. When chicken is done, shred and add to the pot pie filling mixture. When potatoes and carrots are done drain and add them also. Add salt & pepper to taste. In a deep dish pie plate, place one pie crust. Prick with a fork and bake according to the pie crust directions. After crust is done, pour filling into the crust. Top with the second pie crust and bake according to the directions. Serve while it is hot.
Nutritions

Calories
203

Sodium
479mg
19% DV

Fat
13g
21% DV

Protein
7g
14% DV

Carbs
13g
4% DV

Fiber
2g
11% DV