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Almost a Pot Pie
Ingredients
-
1/2
15 ounce package (1 crust) rolled refrigerated unbaked piecrust
-
2
tablespoons vegetable oil
-
1
pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
-
1
cup thinly sliced carrot (optional)
-
3
tablespoons all-purpose flour
-
1 1/2
cups chicken broth
-
2
cups fresh pea pods, halved crosswise
-
1/2
cup snipped fresh basil
-
Salt and ground black pepper
Directions
1. Preheat oven to 425 degrees F. If necessary, microwave pie crust according to package directions to bring to room temperature. Unroll piecrust on a large baking sheet; cut into 8 wedges. Separate wedges slightly. Bake for 8 to 10 minutes or until golden.
2. Meanwhile, in an extra-large skillet, heat oil over medium heat. Add chicken and carrot; cook and stir until chicken is brown and carrot is crisp-tender. Stir in flour. Add broth; cook and stir until thickened and bubbly. Add pea pods; cook for 1 minute. Stir in basil. Season with salt and pepper.
3. Divide chicken mixture among four shallow bowls. Serve with piecrust wedges. Makes 4 servings.
From the Test Kitchen
- Note Pantry Items:vegetable oil, all-purpose flour, salt, ground black pepper
- Note Shopping list:2 cups fresh pea podsFresh basilCarrots (optional)1 15-ounce package rolled refrigerated unbaked pie crust1 pound skinless, boneless chicken breast halves1 14-ounce can chicken broth
Nutrition Facts
(Almost a Pot Pie)
- Servings Per Recipe 4,
- Calories 462,
- Protein (gm) 29,
- Carbohydrate (gm) 33,
- Fat, total (gm) 22,
- Cholesterol (mg) 72,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 632,
- Vitamin C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 782,
- Potassium (mg) 317,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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