CHICKEN POT PIE NUTRITION RECIPES

Steps:

• Preheat oven to 375.
• Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
• Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
• Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
• Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
• Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
• Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
• Bake for 20-30 minutes, or until the top is golden brown.

Steps:

• Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.