Chicken Pot Pie

This is a simple, yet delicious, comforting meal. I've had it forever and the whole family loves it. I usu. don't make it with the almonds and it still tastes fantastic! Takes just minutes to throw together if you buy the crust already made.

Chicken Pot Pie

Photo by wberger


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1 cup shredded colby or 1 cup cheddar cheese

  • 1 tablespoon flour

  • ½ cup slivered toasted almond

  • 1½ cups cubedcooked turkey or 1½ cups cubed cooked chicken

  • ¾ cup sliced celery

  • 1½ teaspoons lemon juice

  • ½ cup low-fat mayonnaise

  • ¼ teaspoon poultry seasoning

  • salt, to taste

  • 2 (9 inch) refrigerated pie crusts

Directions

1 Toss cheese with flour. 2 Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well. 3 If using refrigerated dough, follow mfg's directions. Line 8- or 9-inch pie plate with one of the pastry rounds. Fill with turkey mix. Top with second pastry round. Trim edges to 1/4-inch and crimp to seal. Flute as desired. Cut vents or decorative designs in top to allow steam to escape. 4 Bake at 400°F 30 to 35 minute. Amount Per Serving % Daily Value Calories 318.9 Calories from Fat 186 58% Total Fat 20.7 g 31% Saturated Fat 6.9 g 34% Monounsaturated Fat 9.4 g 47% Polyunsaturated Fat 2.8 g 14% Trans Fat 0.0 g 0% Cholesterol 33.3 mg 11% Sodium 315.2 mg 13% Potassium 222.3 mg 6% Magnesium 42.2 mg 1% Total Carbohydrate 18.7 g 6% Dietary Fiber 1.5 g 6% Sugars 2.0 g 8% Protein 14.5 g 29%


Nutrition

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