YUMMY CHICKEN POT PIE
An easy-to-make, delicious pot pie! I made mine in individual serving-size large ramekins (about the same size as the ones used for pot pie at Bob Evans), but you can use a regular-size deep-dish pie plate, if you'd prefer.
Provided by KRL724
Categories Pot Pie
Time 1h
Yield 4 Pot pies, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.
Nutrition Facts : Calories 879.5, Fat 45.2, SaturatedFat 14.1, Cholesterol 58.3, Sodium 2312.7, Carbohydrate 87.9, Fiber 7.4, Sugar 5.4, Protein 31.6
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