Chicken Pot Pie Recipe
Servings: 4 • Serving Size: 1 small size ramekins • Old Points: 4 • Points+:5 • Calories : 218• Fat:5.9 • Protein: 23.2g • Carb:13g • Fiber:3.2g • Sugar: 4.5g • Sodium: 171mg
Heat the cooking oil in a pan and add in chopped onion until transparent or cook through. Add in the sliced chicken breast and let it brown in all sides and then add the 1/2 cup of water. Cover and let the chicken become soft. When chicken is cook, add in the frozen vegetables and let it thaw in the heat and continue cooking until the veggies and chicken are simmering, around 5 minutes. Add in the Cream of Chicken Soup and add salt to taste.Let it continue simmering for 10 more minutes. Turn of heat when done.
Preheat oven at 350 F. Clean 4 oven safe ramekins and then prepare the Pillsbury ready made pie crust and work on it in a flat surface. Divide the pie crust into fourths. Place the 1/4 size pie crust in the oven safe ramekins and flatten it around the ramekin surface. Remove excess crust. Do the same to the rest of the ramekins. Pour in the chicken breast mixture above the brim of the ramekins. Set aside.
Divide the other ready made pie crust into fourth and put it on top of the chicken mixture. Seal with the other crust in the ramekin. Do the same to the rest of the chicken mixture. Place the ramekin in a flat baking sheet and bake in a pre heated oven until the pie crust is brown on top.
You can freeze this meal, or you can eat it right away.
Calories: 31kcalFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 1mgCalcium: 1mg