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Healthy Chicken And Veggie Pot Pies Recipe
|Whole chicken breasts||3 , split and skinned|
|Water||2 1⁄2 Cup (40 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Celery||1 Cup (16 tbs), chopped|
|Green onion||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Frozen peas and carrots||10 Ounce, thawed (1 Package)|
|Sliced pimento||2 Ounce (1 Jar)|
|Pastry||2 (For Two 9 Inch Pie Crusts)|
Serving size: Complete recipe
Calories 1827 Calories from Fat 725
% Daily Value*
Total Fat 81 g125.3%
Saturated Fat 12 g60.2%
Trans Fat 0.1 g
Cholesterol 299.3 mg
Sodium 4048.9 mg168.7%
Total Carbohydrates 122 g40.6%
Dietary Fiber 23 g92.2%
Sugars 29 g
Protein 145 g290.1%
Vitamin A 613.6% Vitamin C 162.2%
Calcium 33.7% Iron 64.1%
*Based on a 2000 Calorie diet
Microwave at HIGH (10) 14 to 17 minutes.
Remove chicken breasts and celery leaves, reserving broth.
Discard celery leaves.
Cut chicken breasts into 1/2 inch cubes.
In 3-quart oblong glass baking dish, place oil, celery and green onion.
Microwave at HIGH (10) 2 to 3 minutes until vegetables are crisp-tender.
Stir in flour until smooth.
Add chicken broth.
Microwave at HIGH (10) 5 to 6 minutes, until thickened, stirring every 2 minutes.
Add chicken, peas and carrots, pimento, thyme and pepper.
Top with pie crust, crimping edges of crust around inside of dish.
Decorate with pastry cut outs if desired.
Vent crust to allow steam to escape.
Convection Bake at 425°F for 20 to 25 minutes or until golden brown.