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Chicken Pot Pie

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“This is a combination of several recipes, trying to balance the joys of a full-fat pot pie with the nutritional demands of a low-fat lifestyle.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
  3. Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
  4. Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
  5. Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
  6. Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
  7. Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
  8. Bake for 20-30 minutes, or until the top is golden brown.

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