Chicken Pot Pie With A Cornbread Crust Recipe

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0 votes | 1922 views
Servings: 12


Cost per serving $0.79 view details


  1. Preheat oven to 425 degrees. In a saucepan, heat butter; add in onions and celery. Cook 2 min, add in mushrooms and cook 3 min. Add in 2 tbsp. flour, cook 1 minute. Slowly add in lowfat milk and broth. Cook and stir till thickened. Add in a little more flour if necessary. Add in peas and seasoning; set aside. In 1 c. of water, cook the carrots 5 min, drain. Pour carrots, chicken and sauce into 12 x 8 inch baking dish. Crust: in a small bowl, combine dry ingredients with a pastry knife. Cut in butter till mix resembles coarse crumbs. In a small bowl, combine lowfat milk and egg. Add in dry ingredients. Stir till well moistened. Spread over chicken mix. Bake 20-25 min or possibly till bubbly.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 12 servings
Calories 308  
Calories from Fat 133 43%
Total Fat 15.0g 19%
Saturated Fat 7.01g 28%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 884mg 37%
Potassium 328mg 9%
Total Carbs 29.4g 8%
Dietary Fiber 2.8g 9%
Sugars 5.57g 4%
Protein 13.61g 22%
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