Chicken Pot Pie

Serves: 8
Total Calories: 367


1/2 cup liquid butter substitute*
3 tablespoons plain flour
3 cups defatted chicken broth
1 cup skim milk
1/4 cup sliced celery
1/4 cup chopped onion
3 cups diced chicken breasts
salt and pepper
1 (16-ounce) package frozen mixed vegetables, cooked per package instructions
1 (9-inch) pie crust, uncooked


Combine butter substitute and flour in saucepan over low heat. Gradually add chicken broth and milk, stirring constantly until smooth and thickened. Sauté celery and onion in vegetable spray. Stir in chicken, salt, pepper, mixed vegetables, and sautéed onion and celery. Mix well. Pour into a 9x13x2-inch baking dish. Roll pastry to 1/8-inch thickness on lightly floured board and cut into 11-inch wide strips. Arrange in lattice design over chicken mixture. Bake at 350° for 30 minutes or until pastry is golden brown.

*One package Butter Buds mixed with 1/2 cup water equals 1/2 cup liquid butter substitute.

Fun Fact: According to the Codex-Calendar of 354, the Colosseum could accommodate 87,000 people (modern estimates say around 50,000) who were seated in a tiered arrangement that reflected the rigidly stratified nature of Roman society, from the Emperor, senators, and knights, to plebians, poor people, and even slaves who were likely in a standing-room-only section. (Banned altogether were grave diggers, actors, and former gladiators.) There were 80 exits at ground level. The Colosseum remained in use nearly 500 years, the last recorded games being held in the 6th century. Today the Colosseum is one of the most popular tourist attractions of Rome.

Nutritional Facts:

Serves: 8
Total Calories: 367
Calories from Fat: 66

This Chicken Pot Pie recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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