CHICKEN POP PIE

By gammy

320 CALORIES PER SERVING

Ingredients

• STIR IN:
• 2 TABLESPOONS OLIVE OIL
• 2 DICED ONIONS
• 3 PEELED DICED POTATOES
• 1-1/2 CUPS DICED OR SLICED CARROTS
• 1 TABLESPOON MINCED GARLIC
• COOK FOR 10 MINUTES
• ADD 3 TABLESPOON FLOUR AND COOK FOR 3 MINUTES
• WHISK IN 3 CUPS FAT FREE CHICKEN BROTH, BRING TO A SIMMER, AND COOK FOR 15 MINUTES, STIRRING OCCASIONALLY.
• 4 CUPS DICED, COOKED CHICKEN
• 1 CUP FROZEN PEAS
• 1 TEASPOON SALT
• 1/2 TEASPOON PEPPER

Details

Servings 8

Preparation

Step 1

POUR INTO A LARGE ROUND BAKING DISH COATED WITH COOKING SPRAY. PLACE A 14OZ WHOLE WHEAT PIE CRUST OVER CHICKEN.
MAKE A 1-INCH CUT IN CRUST TO LET STEAM ESCAPE.
BAKE PIE AT 350 DEGREES FOR 25 MINUTES OR UNTIL CRUST IS GOLDEN AND FILLING IS HOT.