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    You are in: Home / Recipes / Chicken Pot Pie With Flaky Crust Recipe
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    Chicken Pot Pie With Flaky Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    45 mins

    55 mins

    ratherbeswimmin''s Note:

    Pillsbury

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°.
    2. 2
      On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
    3. 3
      Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
    4. 4
      In a 10-inch skillet, heat oil over med-high heat.
    5. 5
      Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
    6. 6
      Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
    7. 7
      Remove from heat; stir in peas.
    8. 8
      In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
    9. 9
      Stir into chicken mixture in skillet.
    10. 10
      Spoon into 9-inch deep-dish glass pie plate.
    11. 11
      Place pastry over filling, allowing pastry to hang over edge.
    12. 12
      Bake 20 minutes; brush crust with beaten egg.
    13. 13
      Cover edge of crust with strips of foil to prevent excess browning.
    14. 14
      Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.

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    Nutritional Facts for Chicken Pot Pie With Flaky Crust

    Serving Size: 1 (254 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 448.8
     
    Calories from Fat 246
    54%
    Total Fat 27.4 g
    42%
    Saturated Fat 7.9 g
    39%
    Cholesterol 78.4 mg
    26%
    Sodium 466.1 mg
    19%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.5 g
    18%
    Protein 19.0 g
    38%

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