Zutaten für Easy Crust Chicken Pot Pie
- Cooked Chicken Breasts
- Mixed Vegetables
- Cream Of Chicken Soup
- 2/3 cup chicken broth
- 2% Low Fat Milk
- Self Rising Flour
- 1 teaspoon baking powder
- Margarine
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Zubereitung von Easy Crust Chicken Pot Pie
- Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
- Place 2 cups of cooked, chopped chicken in the bottom of the prepared baking dish.
- Evenly distribute 1.5 cups of frozen mixed vegetables over the chicken.
- In a medium saucepan, whisk together 2/3 cup chicken broth and 2/3 cup milk. Bring to a simmer over medium heat. Remove from heat.
- Pour the chicken broth and milk mixture over the vegetables in the baking dish.
- In a separate bowl, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour and 1 teaspoon of baking powder until smooth.
- Gradually whisk in 3/4 cup of milk until the mixture is smooth and free of lumps.
- Pour the creamy mixture evenly over the vegetables and chicken in the baking dish. The topping will appear thin, but will thicken during baking.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
20g
Fat
27g
Carbs
8g
