Most Loved Casseroles
Most Loved Casseroles
SOLD OUT
Chicken Pot Pie
|
||||||||||||||||||||||||||||||||||||||
| Make it easy on yourself and use ready-made pastry for the quickest preparation of this family favourite. | ||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||
|
Combine first 3 ingredients in ungreased 3 quart (3 L) casserole. Cook next 3 ingredients in boiling salted water in medium saucepan until vegetables are tender. Drain. Add to chicken mixture. Stir. Heat next 3 ingredients in same saucepan. Add a little water, if needed, to thin gravy. Pour over chicken mixture, lifting with a fork in several places to allow gravy to flow through. Roll out pastry about 1/2 inch (12 mm) larger than top of casserole. Place on chicken mixture, pressing edge of pastry up sides of casserole. Cut 2 or 3 small slits in pastry to allow steam to escape. Bake, uncovered, in 400°F (205°C) oven for about 30 minutes until pastry is golden. Serves 6. |
||||||||||||||||||||||||||||||||||||||
| 1 serving: 441 Calories; 18.9 g Total Fat (8.8 g Mono, 3.7 g Poly, 4.9 g Sat); 69 mg Cholesterol; 39 g Carbohydrate; 5 g Fibre; 29 g Protein; 963 mg Sodium | ||||||||||||||||||||||||||||||||||||||
Tip: If a recipe calls for leftover gravy and there isn’t a drop in sight, you can use store-bought canned gravy. Or, if the dish uses chicken, you can substitute the gravy with a can of cream of chicken soup or mushroom soup and add 3/4 cup (175 mL) water. | ||||||||||||||||||||||||||||||||||||||
| Reprinted from Most Loved Casseroles © Company's Coming Publishing Limited | ||||||||||||||||||||||||||||||||||||||
