Personal Chicken Pot Pie
Personal Chicken Pot Pie
Calories
166.13kcal (6 serving)
Total Fat
10.01g (6 serving)
Saturated Fat
2.65g (6 serving)
Trans Fat
0.0g (6 serving)
Cholesterol
54.03mg (6 serving)
Sodium
303.66mg (6 serving)
Total Carbs
0.18g (6 serving)
Dietary Fiber
0.1g (6 serving)
Sugars
0.27g (6 serving)
Protein
17.39g (6 serving)
- 4 cups rotisserie chicken
- 16 ounce frozen mixed vegetables
- 1 cup chicken broth
- 2 tbsps Maille® Dijon Original Mustard
- 1 pie pastry sheet
Directions
Print1. Preheat the oven to 375°F.
2. Shred the whole rotisserie chicken, about 3 cups depending on the size of the bird.
3. In a large bowl, mix together the shredded chicken, frozen mixed vegetables, Maille Dijon Originale, and chicken broth. Set aside.
4. On a lightly floured surface, roll out the pastry sheet to be about 1 inch larger than the skillet or pie dish you're baking in.
5. Put the chicken mixture into the skillet(s) or pie dish that you're baking in, top with the pastry sheet, tucking the pastry into the edges, and crimp the edges to seal, and brush with an egg wash (1 egg whisked with a splash of water). Cut a few slits into the top of the pastry.
6. Put the chicken mixture into the skillet(s) or pie dish that you're baking in, top with the pastry sheet, tucking the pastry into the edges, and crimp the edges to seal, and brush with an egg wash (1 egg whisked with a splash of water). Cut a few slits into the top of the pastry.
7. Carefully remove from the oven and serve.
