Dinner

Jacquie's Chicken and Vegetable Pot Pie is for Dinner.

Jacquie's Chicken and Vegetable Pot Pie takes 15 minutes to prepare.

Jacquie's Chicken and Vegetable Pot Pie takes 120 minutes to cook.

Jacquie's Chicken and Vegetable Pot Pie makes 8 servings.

The ingredients for Jacquie's Chicken and Vegetable Pot Pie are:

Pillsbury 9" Refrigerated Pie Crust (entire pie crust)
Baked Chicken Breast, skinless (2 breasts)Mixed Vegetables, frozen, 1 package
Bob's Red Mill Potato Starch, 2 tbsp
Condiments - Chicken Flavor Boost - Swanson, 1 packet

Here is how you make Jacquie's Chicken and Vegetable Pot Pie:

1. Bake two skinless chicken breasts in about two inches of water (about 1 hour on 400 degrees, covered with tin foil).2. When the chicken is cooked through, remove from oven. Shred the chicken, pulling it apart using two forks. Set aside in large bowl. Pour the juice from the baking dish into a small pot. Combine 2 Tbsp of potato starch (or corn starch) with one cup of water in a small bowl. Pour the starch/water combo into the small pot and bring to a boil to make the "gravy".3. Pour the frozen vegetables and mix with the shredded chicken. Pour the gravy over the chicken and veggies and mix well.4. Line a pie pan with one of the pie crusts, pour the chicken and veggie mixture into the pie pan, and cover with the second pie crust.5. Bake the pie following directions on box for 45 - 60 minutes.Serving Size: Makes 8 slices of pot pieNumber of Servings: 8Recipe submitted by SparkPeople user JLAFAY.

The nutritional information for Jacquie's Chicken and Vegetable Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 175.7

• Total Fat: 7.7 g
• Cholesterol: 23.0 mg
• Sodium: 266.2 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 1.4 g
• Protein: 8.3 g