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Chicken Pot Pie

Chicken Pot Pie

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Yield: 8
Prep Time:
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Ingredients
1 box refrigerated pie crust (2 pie crusts)
1/3 cup olive oil
1/3 cup finely diced onion
1/3 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cup chicken broth
3/4 cup LACTAID® Reduced Fat Milk
1/2 cup carrots, diced 1/2 inch
1/2 cup parsnips, diced 1/2 inch
2 cups sweet potato, diced 1/2 inch
2 cups butternut squash, diced 1/2 inch
2 cups shredded cooked chicken

Preparation
  1. Preheat the oven to 425° F.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft.
  3. Stir in flour, salt and pepper and cook briefly.
  4. Whisk in chicken broth and LACTAID® Milk, stirring until you reach a simmer.
  5. Add the vegetables and cook until they become slightly soft, stirring frequently for about 10 minutes. Add chicken and set aside.
  6. Unroll 1 pie crust and place in a 9-inch glass pie pan.
  7. Pour mixture into crust-lined pan. Top with the second crust and seal edges. Cut several slits into the top of the dough with a sharp knife. Place foil around the outer crust to prevent burning.
  8. Bake for 45 minutes. Remove foil from edges and bake for an additional 10 minutes. Allow pie to rest for at least 10 minutes before serving.

Nutritional Facts

Amount Per Serving

Calories 420
Total Fat 25g
Calories from Fat 220kcal
Saturated Fat 8g
Cholestrol 30mg
Sodium 720mg
Total Carbohydrate 41g
Dietary Fiber 2g
Sugars 4g
Protein 12g
Calcium 59mg
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