Dinner

Chicken Pie is for Dinner.

Chicken Pie takes 10 minutes to prepare.

Chicken Pie takes 40 minutes to cook.

Chicken Pie makes 8 servings.

The ingredients for Chicken Pie are:

? 3 tsp EVOO, separated
? 1 cup chopped baby carrots
? 1 cup skinned and chopped potato
? 1 cup water
? 2 cloves garlic, minced
? 2 boneless, skinless chicken breasts, cut into ?-inch pieces
? 1 tsp dried tarragon
? ? tsp black pepper
? 1 cup low sodium chicken broth
? 4 tsp cornstarch
? 1 cup frozen peas
? 1 cup frozen corn kernels
? 1 refrigerated pie crust, room temperature
? 2 Tbsp grated Parmesan cheese

Here is how you make Chicken Pie:

1) Preheat oven to 350?F.2) Heat 1 tsp EVOO in the large nonstick frying pan over medium heat. Saut?e the carrots until just cooked (approximately 5 minutes). . Add 1 tsp EVOO, then add garlic to carrot and oil mixture and cook for about 1 minute. Add chicken, tarragon, potatoes, and pepper. Add some broth to provide moisture for the potatoes and chicken; keep add a little bit at a time until chicken is no longer pink, about 5 minutes.3) In a pyrex measuring cup, stir together 1 cup of chicken broth and cornstarch until well combined. Add to the skillet, along with the peas and corn, and bring to a simmer, stirring constantly. Continue to gently simmer until sauce thickens, 2 ? 10 minutes.4) In a greased pie pan, lay out pie crust so it evenly covers all surfaces. Cut crust if needed. Cautiously pour chicken/veggie mixture into crust.5) Sift Parmesan over mixture. Unroll remaining piecrust over chicken mixture. Seal edges with a fork or with your fingers. Brush remaining EVOO over the crust and cut 4 slits to allow steam to escape.6) Bake until golden, about 20 ? 25 minutes. Let cool 5 ? 10 minutes before serving.Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user DAMIENSMOM09.

The nutritional information for Chicken Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 341.7

• Total Fat: 16.8 g
• Cholesterol: 25.6 mg
• Sodium: 425.7 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 2.4 g
• Protein: 11.0 g