Chicken Pot Pies Recipe

Name: Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz.) pkg. frozen mixed vegetables; 1/2 c. chopped onion; 1/4 c. butter or margarine; 1/3 c. flour; 1/2 tsp. salt; 1/4 tsp. ground sage; 1/8 tsp. pepper; 2 c. water; 3/4 c. milk; 1 Tbsp. instant chicken bouillon granules; 2 cans chunk white chicken or turkey; parsley flakes to taste; 1 pkg. All-Ready pie crust

Servings: persons

1 (10 oz.) pkg. frozen mixed vegetables
1/2 c. chopped onion
1/4 c. butter or margarine
1/3 c. flour
1/2 tsp. salt
1/4 tsp. ground sage
1/8 tsp. pepper
2 c. water
3/4 c. milk
1 Tbsp. instant chicken bouillon granules
2 cans chunk white chicken or turkey
parsley flakes to taste
1 pkg. All-Ready pie crust

1
Cook vegetables according to package directions.
2
Drain.
3
In saucepan, cook onion until tender but not brown.
4
Stir in flour, salt, sage and pepper.
5
Add water, milk and bouillon granules all at once.
6
Cook and stir until thick and bubbly.
7
Cook and stir 1 to 2 minutes more.
8
Stir in cooked vegetables, chicken or turkey and parsley flakes.
9
Heat until bubbly.
10
Pour mixture into 2-quart casserole dish.
11
Unwrap pie crust and cut into large pieces. Arrange on top of chicken mixture.
12
Bake at 450u00b0 for 10 to 15 minutes or until crust is golden brown.
13
Bake on cookie sheet to avoid dripping in oven.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (10 oz.) pkg. frozen mixed vegetables, 1/2 c. chopped onion, 1/4 c. butter or margarine, 1/3 c. flour, and more.

Yes, Chicken Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pies

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