Chicken N Rhodes Pot Pie


Serves: 8
Total Calories: 272
Yield: 8

Ingredients

10 Rhodes White Texas Rolls , thawed and risen
1 cup sliced carrot
2 cups cubed potatoes
2 boneless skinless chicken breast halves cooked and cubed
2 packages chicken gravy mix
1 1/2 cups frozen green peas
2 tablespoons minced dried onions
1 tablespoon parsley
salt and pepper to taste

Directions:

Boil carrots and potatoes until tender. Then drain. Add cooked chicken. Prepare gravy according to package directions. Add to chicken mixture along with peas, onion, parsley, salt and pepper. Then set aside. Combine 5 rolls and roll out to fit bottom and sides of a 9-inch deep sprayed dish pie pan. Bake at 350°F for 5-10 minutes. Pour mixture into pre-baked crust. Combine 3 rolls and roll out to form top crust. Place over pie, sealing edges. Roll 2 remaining rolls into two thin 24-inch ropes. Twist the 2 ropes together and place around the edge of the pie. Bake at 350°F 30-40 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 272
Calories from Fat: 48

This Chicken N Rhodes Pot Pie recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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Grilled Buffalo Chicken Wrap
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