Dinner

Betty Crocker Chicken Pot Pie is for Dinner.

Betty Crocker Chicken Pot Pie takes 30 minutes to prepare.

Betty Crocker Chicken Pot Pie takes 30 minutes to cook.

Betty Crocker Chicken Pot Pie makes 4 servings.

The ingredients for Betty Crocker Chicken Pot Pie are:

5 tbsp Olive Oil or butter
0.35 cup, chopped Onions, raw
0.35 cup Flour - Gold medal all purpose flour
0.5 tsp Salt
0.25 tsp Pepper, black
1.75 cup Chicken stock, home-prepared
0.5 cup Milk, nonfat (skim milk)
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2 cup Mixed Veg

Here is how you make Betty Crocker Chicken Pot Pie:

1 Heat oven to 425°F. Prepare pie crusts as directed on box for One-Crust Pie using 9-inch glass pie pan or 12 oz. ramekins 2 In 2-quart saucepan, melt olive oil (or 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. 3 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. 4 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. 5 Baby oven: Cover pies with foil sheet until last 15 minutes to avoid over browning. 6 Make a foil collar (or pie crust shield) to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking. Serving Size: 4 -12oz ramekins or 1 9” pie panNumber of Servings: 4Recipe submitted by SparkPeople user SCIGEEK.

The nutritional information for Betty Crocker Chicken Pot Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 426.4

• Total Fat: 21.3 g
• Cholesterol: 76.9 mg
• Sodium: 528.7 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 2.2 g
• Protein: 33.2 g