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Ingredientes
- 1 pkt chicken breast
- 3 Tbsp. canola oil divided
- 3 Tbsp. flour
- 14 3/4 ounce chicken broth
- 1 tsp dijon mustard country-style salt and pepper to taste
- 10 ounce frzn baby carrots thawed
- 10 ounce frzn peas with pearl onions thawed
- 15 ounce refrigerated pie crusts
Direcciones
- 1. Cut chicken into bite-size pcs. In a large skillet over medium heat, heat 2 Tbsp. oil. Add in chicken and saute/fry 4 to 5 min till golden on all sides. Remove chicken with slotted spoon and set aside.
- 2. Add in remaining oil and flour to skillet and cook, stirring, for 2 to 3 min till mix is golden brown. Add in chicken broth and mustard. Cook, stirring, 1 to 2 min, till sauce is smooth and thickened. Season to taste with salt and pepper and stir in vegetables.
- 3. Preheat oven to 425. Press 1 pie crust into a deep dish pie plate.
- Add in chicken mix and top with second crust. Place on lower rack of oven and bake for 10 min. Reduce heat to 350 and continue to bake about 30 min till crust is golden and filling is warm and bubbly. Allow to stand for 10 to 15 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 468 | |
| Calories from Fat 246 | 53% |
| Total Fat 27.47g | 34% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.06g | |
| Cholesterol 15mg | 5% |
| Sodium 462mg | 19% |
| Potassium 320mg | 9% |
| Total Carbs 46.02g | 12% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.28g | 2% |
| Protein 9.35g | 15% |
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