Cheddary Chicken Pie
INGREDIENTS
- 1 pkg. (14.1 oz.) refrigerated pie crusts
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1-1/3 cups whole milk
- 1 pkg. (10 oz.) frozen mixed vegetables, thawed (2 cups)
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 cups shredded or chopped cooked chicken
- 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Double Cheddar Cheese
- 1/4 cup chopped parsley
- 1 egg, well beaten (optional)
DIRECTIONS
- 1
Unroll one pie crust; fit into 9-inch pie plate that has been coated with cooking spray.
- 2
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add milk; bring to a simmer, stirring frequently. Add vegetables; simmer 3 to 4 minutes or until vegetables are hot and sauce has thickened. Stir in salt and pepper. Remove from heat; stir in chicken, cheese and parsley. Spoon mixture into pie crust-lined plate. Top with second pie crust; fold edges under bottom crust and crimp to seal. Cut several slits in crust to vent.
- 3
For optional glaze, brush beaten egg lightly over crust. Discard any remaining egg. Bake in a preheated 425°F oven 35 minutes or until crust is deep golden brown.
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Yield: Serves: 6
HELPFUL HINTS
- Tip: Using leftover rotisserie chicken makes this comforting dish a snap to prepare.
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 537
Total Fat 30.3g
Saturated Fat 14.5g
Trans Fat 3.4g
Polyunsaturated Fat 0.8g
Cholesterol 80mg
Sodium 782mg
Carbohydrates 44g
Protein 26g
Dietary Fiber 3g
Vitamin A 387%
Vitamin C 10%
Calcium 214%
Iron 1%
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