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Chicken Pot Pie Filling

Chicken Pot Pie Filling

Get Ready

Servings: Makes About 4 cups

Prep Time: 0 minutes

Cook Time: 46 minutes

Ingredients: Add ingredients to List

1 tablespoon canola oil
1 each small onion, diced
1 medium carrot, diced
1 each small russet potato, diced
2 1/2 cups low-sodium chicken broth, divided
1 tablespoon flour
1/2 cup frozen peas
2 cups Chicken, cooked, diced
1 teaspoon Chopped fresh thyme or 1/4 tsp. dried
1 teaspoon Fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

directions:

1. In a large nonstick skillet, heat oil on medium-high. When oil is hot, add onion and carrot and cook until browned at the edges, 3 to 5 minutes. Add potato and stir to combine. Add 1 cup of the chicken broth and bring to a boil. Reduce heat to low and simmer until potatoes are tender and broth is completely absorbed, about 6 to 8 minutes.
2. Add flour and stir to combine. Add remaining 11/2 cups broth and bring toa boil. Reduce heat to low and simmer until sauce is thickened, 3 to 5 minutes. Add peas, chicken, thyme, parsley, salt, and pepper. Pour onto a flat dish and refrigerate until cold, about 25 to 30 minutes. Make pockets according to Pocket Sandwiches recipe.
Source: Fresh Magazine January, February 2010

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Quantity Ingredients  
1 tablespoon canola oil  
1 each small onion, diced  
1 medium carrot, diced  
1 each small russet potato, diced  
2 1/2 cups low-sodium chicken broth, divided  
1 tablespoon flour  
1/2 cup frozen peas  
2 cups Chicken, cooked, diced  
1 teaspoon Chopped fresh thyme or 1/4 tsp. dried  
1 teaspoon Fresh parsley, chopped  
1/4 teaspoon salt  
1/4 teaspoon freshly ground black pepper  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 4 cups
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 2 g (10%)
Cholesterol 45 mg (15%)
Sodium 365 mg (15%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 4 g (16%)
Protein 17 g (28%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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