Ingredientes para Nikki's Healthy But Hearty Double Crusted Chicken Pot Pie
- All Purpose Flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- Chicken Bouillon Cubes
- 1/2 teaspoon black pepper
- Nonfat Milk
- 1/2 cup chopped onion
- 98% Fat Free Cream Of Chicken Soup
- Nonfat Sour Cream
- Sweet Peas
- Carrot
- Potatoes
- 2 cups cooked and shredded chicken breast
- Refrigerated Pie Crusts
- Egg White
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Cómo preparar Nikki's Healthy But Hearty Double Crusted Chicken Pot Pie
- Preheat oven to 375°F (190°C).
- Cook carrots and peas until tender-crisp. Drain well and set aside.
- Warm shredded chicken; set aside.
- In a 2-quart saucepan, whisk together flour, cornstarch, salt, pepper, and milk until smooth.
- Crumble in bouillon cubes; whisk constantly until dissolved and sauce begins to thicken (about 3-5 minutes).
- Stir in chopped onion and cook for 4-6 minutes, or until softened.
- Stir in cream of chicken soup and sour cream.
- Add the cooked chicken and vegetables; mix well to combine.
- Heat through, stirring frequently.
- Lightly grease a 2-quart round casserole dish. Unroll one pie crust and gently press into the bottom and up the sides of the dish. You may need to use a rolling pin to adjust the size.
- Brush the bottom crust lightly with beaten egg white.
- Pour the chicken and vegetable mixture into the prepared crust.
- Unroll the second pie crust and place it over the filling. Crimp and seal the edges, creating a decorative edge if desired.
- Brush the top crust with the remaining egg white. Cut several small slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
61g
Fat
84g
Carbs
29g
