Chicken Pot Pies

Chicken Pot Pies

An American classic, Chicken Pot Pies have been a household favorite for years. This Sanderson Farms recipe will allow you to relax as the ingredients simmer.  The meal makes two individual sized pies.

PREP
20
Minutes
COOKING
25
Minutes
SERVES
2
People
CALORIES
670
Per Serving
PROTEIN
48
Grams

Ingredients

1 Sanderson Farms® Boneless Skinless Chicken Breast Fillet, diced into ½" pieces

1 refrigerated pie crust, at room temperature

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 Tablespoons all-purpose flour

1⅔ cups chicken broth

1½ teaspoons corn starch

1½ Tablespoons unsalted butter

1½ cups frozen mixed vegetables

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Directions

1. Preheat oven to 425°F.

2. Unroll pie crust and cut out two pastry rounds to fit top of two 2-cup baking dishes.

3. Place crusts on baking sheet. Pierce with fork. Bake until golden, about 9 minutes.

4. Season chicken with salt and black pepper and coat with flour.

5. Mix a small amount of chicken broth with corn starch in a small bowl.

6. Melt butter in a 12-inch skillet over medium high heat. Add chicken and any remaining flour. Brown 5 minutes.

7. Stir in chicken broth, broth and corn starch mixture and vegetables. Bring to a boil, then lower heat to a simmer and continue to cook, covered, 8 minutes.

8. Spoon filling into two 2-cup baking dishes.

9. Top with pie crusts.

10. Serve.

NUTRITION FACTS

Calories

670g

Fat

29g

Saturated Fat

14g

Sodium

1730mg

Carbohydrate

55g

Sugars

6g

Protein

48g