Dinner

Chichen pot pie is for Dinner.

Chichen pot pie takes several minutes to prepare.

Chichen pot pie takes several minutes to cook.

Chichen pot pie makes 4 servings.

The ingredients for Chichen pot pie are:

4.0 serving one tablespoon of Virgin Olive Oil
4.0 serving(s) 10 oz of baby bella mushrooms
4.0 serving(s) one cup of mixed vegetables
4.0 serving(s) half cup diced celery
4.0 serving(s) a fourth of a teaspoon of Southwestern spice mix from Olive Mill
4.0 serving(s) a fourth of a cup of all-purpose flour
4.0 serving(s) 2 cups of Almond Breeze almond milk original unsweetened
4.0 serving(s) two cups of shredded boneless skinless white chicken breast
4.0 serving(s) a half a cup of chopped broccoli and cauliflower
4.0 serving(s) half a cup chopped kale
4.0 serving(s) 1 tbsp of fresh chopped poultry herbs
4.0 serving(s) Simple Truth pie crust
4.0 serving(s) one egg white

Here is how you make Chichen pot pie:

Preheat the oven 425 f. Lightly coat a 9" pie dish with baking spray. Set aside. Using a slow cooker, cook up all the chicken with the southwestern seasoning mix by olive mill and low sodium roasted chicken base ( cook 3 to 4 hours) then pull from slow cooker set in refrigerator over night for the flavors to soak in the juices ( stain all fats from the juice first ) The next day, use half of the chicken juice and almond milk and cook uo all the vegetables in a dutch oven. When the vegetables are all most done add the flour and the rest of the chicken juice to the vegetables ( mix juice and flour / corn starch together first yhen add to vegetables) Slowly mix constantly, bring t o a low boil, scaping any brown bits from the bottom and sides. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken heat the chicken about 2 to 3 mintes. Spoon the chicken mixure into the prepared pie dish. Roll out the pie dough cut into circle to fit the top of your dish. Brush the edge of your pie dish with egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 " latger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife , cut 3 slits in the top. Bake until bubbly on the inside and the crust is deeply golden , about 25 minutes. Let rest a few minutes. Serve hot.Serving Size: 1 of 4Number of Servings: 4.0Recipe submitted by SparkPeople user HLEMMER2288.

The nutritional information for Chichen pot pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 0.0

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 0.0 g

The dietary needs meet for Chichen pot pie is Low Fat