Dinner

QCSAHP - Chicken Pot Pie is for Dinner.

QCSAHP - Chicken Pot Pie takes 30 minutes to prepare.

QCSAHP - Chicken Pot Pie takes 30 minutes to cook.

QCSAHP - Chicken Pot Pie makes 4 servings.

The ingredients for QCSAHP - Chicken Pot Pie are:

2 chicken breasts (cooked, chopped)
1/3 cup Margarine
1/3 cup Flour divided
1/3 cup Onion chopped
1/2 teaspoon salt divided
1/2 teaspoon Pepper
2/3 cup Milk
10 oz Peas and Carrots, Frozen
2 each Pie Crust, Frozen

Here is how you make QCSAHP - Chicken Pot Pie:

To Prepare for Group: 1. Cook chicken and reserve broth. 2. Heat margarine over low heat until melted. 3. Blend in flour, onion, salt, and pepper. 4. Simmer over low heat, stirring until mixture is smooth and bubbly. Remove from heat. 5. Stir in 1 3/4 cups of chicken broth from reserve and milk. 6. Bring to boil stirring constantly. 7. Boil and stir for 1 minute. 8. Stir in chicken and frozen vegetables. 9. Allow to cool and place chicken mixture into a gallon bag and freeze flat. 10. Bring chicken bag and frozen pie crusts to meal exchange. (Combine in a bag if possible.)Cooking Day: 1. Thaw both the chicken mixture and pie crust in the refrigerator. 2. Preheat oven to 425. 3. Lay one crust into pan and fill with chicken mixture. 4. Top with the other crust crimping the edges to seal. 5. Fork the top for steam outlet. 6. Bake 30 minutes or until crust is golden brown. Number of Servings: 4Recipe submitted by SparkPeople user SJOHERN.

The nutritional information for QCSAHP - Chicken Pot Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 688.3

• Total Fat: 38.2 g
• Cholesterol: 69.3 mg
• Sodium: 1,061.4 mg
• Total Carbs: 50.7 g
• Dietary Fiber: 3.6 g
• Protein: 35.3 g