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Ingredients

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Directions

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  • Heat oven to 400°F. In large saucepot, melt butter over medium-high heat. Stir in flour, pepper, thyme, and nutmeg. Cook, stirring, for 3 minutes. Whisk in chicken broth and half-and-half. Bring to a boil, and cook over medium-high heat, whisking constantly for 3 minutes. Stir in mixed vegetables and chicken. Divide mixture among 8 one-cup baking dishes, or spoon into 2-quart baking dish.

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Instructions Checklist
  • Unfold pie crust; use fluted pastry wheel or pizza cutter to cut pastry into randomly shaped pieces. Place pieces over top of filling, overlapping edges to create a patchwork pattern. Bake 30 minutes, or until pastry is golden brown.

Nutrition Facts

272 calories; total fat 15g; carbohydrates 21g; fiber 2g; protein 10g.

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