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Add a photoServings: 4
Ingredients
- 2 whl chicken breast, bone in
- 2 x Canned whole potatoes
- 1 c. Frzn peas
- 1 x Carrot peeled
- 4 x Pie crust tops
Directions
- Place chicken in a pot and cover with cool water, 40 ounce. Cook chicken 10 min after it boils. Remove chicken and reserve broth. Cold chicken 10 min and pick off from bone. Dice in to 1/2 inch cubes and chill.
- Continue to cook broth till there is about 24 ounce. left. Reserve for sauce.
- Slice carrot and blanch in warm water for 3 min, cold in ice water.
- Reserve. Heat supreme sauce with diced chicken. Place in individual casserole dishes. Add in three potatoes per, add in 1 ounce. peas, and a couple slices of carrot. Top with pie crust. Brush top with beaten egg. Bake 350 degrees till golden.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 59 | 39% |
| Total Fat 6.6g | 8% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 89mg | 4% |
| Potassium 248mg | 7% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.32g | 2% |
| Protein 16.39g | 26% |
