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Chicken Pot Pie-Using Convection Oven

1160
(25)
  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

¼ cup onion--chopped
½ cup celery--chopped
3 Tblsp vegetable oil
½ cup all-purpose flour
3 cups cooked chicken--chopped
1 (10 oz) pkg frozen peas and carrots-thawed
1 (8 oz) can/frozen whole kernel corn-drained
1 (2 oz) jar sliced pimento--drained
½ tsp thyme
½ tsp salt
½ tsp pepper
Pastry for 2-crust (9-inch) pie
Milk (optional)
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
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Directions

In 2-qrt casserole--place onion, celery and oil. Microwave on HIGH (10) 2-3 minutes ntil vegetables are crisp-tender. Add flour, stirring until smooth. Add chicken broth Micowave on HIGH (10) for 5-7 minutes until thickened, stirring every 2 minutes. Add chicken, peas, carrots, corn, pimento, thyme, salt, and pepper. Spoon filling evenly into an 11x7x2 inch GLASS baking dish. Top with pastry, crimping edges of pastry around inside of dish. Vent crust to allow steam to escape. Brush pastry lightly with milk, if desired. Place metal accessory rack on turntable. Preheat oven to 400 F. Cook on COMBINATION 30-35 minutes until golden brown. Cook Time -- 30-35 minutes

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