Dinner

Multigrain Chicken Pot Pies is for Dinner.

Multigrain Chicken Pot Pies takes 45 minutes to prepare.

Multigrain Chicken Pot Pies takes 45 minutes to cook.

Multigrain Chicken Pot Pies makes 10 servings.

The ingredients for Multigrain Chicken Pot Pies are:

Pastry:
4 cups multigrain blend flour
2 tsp baking powder
1 tsp salt
1 tsp rosemary, crushed
1/2 cup butter
1/3 cup olive oil
1 1/3 cups water

Chicken Stew:

1 tbsp olive oil
1 lb chicken filets, chopped
1 large onion, chopped
1 green pepper, chopped
1 small zucchini, chopped
1 small sweet potato, chopped
6 cups chicken stock
1/3 cup flour
1 tsp thyme
salt & pepper to taste
3/4 cup sour cream

Here is how you make Multigrain Chicken Pot Pies:

Mix flour, powder, salt and rosemary together. Cut in butter and olive oil. Mix in water to form dough. Mix until consistent texture, but do not knead. Place in fridge until needed.Heat olive oil in skillet. Add chicken, cook until no longer pink. Add onion, cook until chicken is beginining to brown. Add 5 cups stock. Add green pepper, zucchini and sweet potato and thyme. Cook about 15 mins until vegetables are tender. Mix remaining 1 cup stock with flour. Add to boiling mixture. Stir until thickened. Add sour cream. Stir to blend. Remove from heat.Roll out dough and line pie tins (I use little pyrex bowls or buy aluminum meat pie plates). Roll out dough for top. Add about 3/4 cup stew to each pie, add lid. I wrap and freeze immediately, at this point.To cook: preheat oven to 425 F, cook for about 45 mins until golden and bubbly.Makes 10 4" pies.Serving Size: Makes 10 - 4" individual pies.Number of Servings: 10Recipe submitted by SparkPeople user ARDONINI.

The nutritional information for Multigrain Chicken Pot Pies is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 430.8

• Total Fat: 23.2 g
• Cholesterol: 36.1 mg
• Sodium: 447.5 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 5.3 g
• Protein: 10.8 g