A picture of Chicken Pot Pie.

Chicken Pot Pie

dbcaruso @cook_3242906

Chicken Pot Pie

dbcaruso @cook_3242906

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Ingredients

1 packages(14 ounces) ready to roll piecrust
1/3 cupflour
1 can(14 1/2 ounce) low sodium chicken broth
1 1/2 cupfat free milk
1 cupdiced celery
3 cupcubed cooked chicken
1 packages(10 ounces) frozen mixed veggies, thawed
1 tbspdried onion flakes
1 tbspdried parsley flakes
1/2 tspgarlic salt
1/2 tsppepper
1egg, lightly beaten

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Steps

1

Heat oven to 450°F. Coat bottom of two 9 inch glass pie plates with nonstick cooking spray.
2

Combine flour and broth; place in a large pot. Bring to a boil, add milk and celery. Simmer 3 minutes. Stir in chicken, vegetables, onion flakes, parsley seasoning.
3

Spoon chicken mixture into pie plates.
4

Unroll pie crusts, placing one on top of each pie plate and crimping edges.
5

Before baking, vent and lightly brush with beaten egg.
6

Bake at 450 for 15 minutes. Reduce heat to 350 and bake 30 more minutes.
7

Allow to cool slightly before serving.
8

**Freeze one, cook one.

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Cooksnaps

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dbcaruso

dbcaruso @cook_3242906

on January 01, 2012 00:00

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Keywords

Pie Onion Vege Pepper Egg Celery Chicken Garlic

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