Chicken Pot Pies

Chicken Pot Pies
Yield: 2 pies

Ingredients

  • 1 14.1 ounce package ready-to-roll piecrust
  • 1/3 cup all-purpose flour
  • 1 14 1/2 ounce can low-sodium chicken broth
  • 1 1/2 cups fat-free milk
  • 1 cup diced celery
  • 3 cups cubed cooked chicken
  • 1 10 ounce package frozen mixed vegetables, thawed
  • 1 tablespoon dried onion flakes
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1 egg, lightly beaten

Make It

1. Heat oven to 450 degrees F. Coat bottoms of two 9-inch glass pie plates with nonstick cooking spray.

2. Combine flour and broth; place in a large pot. Bring to a boil; add milk and celery. Simmer 3 minutes. Stir in chicken, vegetables, onion flakes, parsley, poultry seasoning, garlic salt and pepper.

3. Spoon chicken mixture into pie plates.

4. Unroll pie crusts, placing one on top of each pie plate and crimping edges.

5. Before baking, vent and lightly brush with beaten egg. Bake at 450 degrees F for 15 minutes; reduce heat to 350 degrees F and bake for an additional 25 to 30 minutes or until filling is bubbling and crust golden.

6. Allow to cool slightly before serving.

Nutrition Facts

Amount Per Serving: cal. (kcal): 404, Fat, total (g): 18, chol. (mg): 58, sat. fat (g): 7, carb. (g): 38, fiber (g): 1, pro. (g): 20, sodium (mg): 444, Percent Daily Values are based on a 2,000 calorie diet.