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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
Instructions Checklist
  • 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; 22 g total fat; 6 g saturated fat; 5 g polyunsaturated fat; 2 g monounsaturated fat; 72 mg cholesterol; 782 mg sodium. 317 mg potassium; 33 g carbohydrates; 1 g fiber; 3 g sugar; 29 g protein; 632 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

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