Lunch

MY CHICKEN POT PIE VERSION is for Lunch.

MY CHICKEN POT PIE VERSION takes 30 minutes to prepare.

MY CHICKEN POT PIE VERSION takes 45 minutes to cook.

MY CHICKEN POT PIE VERSION makes 16 servings.

The ingredients for MY CHICKEN POT PIE VERSION are:

CHICKEN THIGHS
POTATOES
CARROTS
GREEN BEANS
GARLIC
ONION
PEAS
KNORR VEGETABLE BROTH
WATER
CELERY
PIE CRUST
PARSLEY
FLOUR

Here is how you make MY CHICKEN POT PIE VERSION:

Cook celery, potato, onion and a little water together until softened. Add flour to coat vegetables, add broth/water slowly and cook for 2 minutes until thickened. Add rest of ingredients. Put into casserole dish and cover with pie crust. Cut slits in top of crust and cook 30-45 minutes at 350.Serving Size:16 ONE CUP SERVINGS

The nutritional information for MY CHICKEN POT PIE VERSION is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 142.0

• Total Fat: 3.6 g
• Cholesterol: 17.9 mg
• Sodium: 292.7 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 3.0 g
• Protein: 7.0 g