Easy Chicken Pot Pies
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; can be doubled
- 2 tablespoons all purpose flour
- 1 1/2 tablespoons butter
- 1 1/2 cups frozen mixed vegetables
- Carbohydrate 76 g(25%)
- Cholesterol 109 mg(36%)
- Fat 42 g(64%)
- Fiber 6 g(23%)
- Protein 33 g(67%)
- Saturated Fat 17 g(87%)
- Sodium 1169 mg(49%)
- Calories 816
Preparation Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes. Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper. Transfer filling to ramekins. Top with crusts and serve.
Preparation Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes. Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper. Transfer filling to ramekins. Top with crusts and serve.
