Recipe Summary

8 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Divide chicken mixture among four shallow bowls. Serve with piecrust wedges. Makes 4 servings.

Pantry Items:

vegetable oil, all-purpose flour, salt, ground black pepper

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

462 calories; fat 22g; cholesterol 72mg; saturated fat 6g; carbohydrates 33g; mono fat 2g; poly fat 5g; insoluble fiber 1g; sugars 3g; protein 29g; vitamin a 631.7IU; vitamin c 20.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 11.5mg; vitamin b6 0.6mg; folate 32.3mcg; vitamin b12 0.3mcg; sodium 782mg; potassium 317mg; calcium 40.4mg; iron 1.8mg.