“This tastes like Creamy Chicken Noodle soup on the inside of the shell. It is delicious and flavorful!”

Ingredients Nutrition

  • 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
  • 12 teaspoon salt
  • 14 teaspoon black pepper
  • 1 12 cups 2% low-fat milk
  • 3 tablespoons margarine
  • 1 teaspoon minced onion flakes
  • 12 teaspoon celery seed
  • 13 cup flour
  • 2 cups diced cooked chicken
  • 2 cups frozen and thawed peas and carrots
  • 12 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 9 inches refrigerated pastry crust
  • 1 egg, slightly beaten


  1. Pour chicken broth, salt and pepper into glass; add enough milk to equal 2 1/2 cups.
  2. Preheat oven to 400°F.
  3. Melt margarine in large sauce pan over medium heat. Add onion flakes and celery seed; Stir in flour until well blended. Gradually stir in broth mixture. Cook, stirring constantly until sauce thickens and boils.
  4. Add chicken, vegetables, thyme, and parsley. Pour into 1 1/2 quart deep casserole.
  5. Roll out pastry 1 inch larger than casserole dish. Cut slit in pastry for venting steam. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges. Brush with beaten egg. Bake about 30 minutes or until crust is golden brown and filling is bubbly.

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