Savoury Chicken Pot Pie
Cook once, eat twice – a great recipe for your leftover roast chicken.
1 cupSavoury Herb Gravy
2⁄3 cup milk
2 cups cooked, diced chicken or turkey
1 cup frozen mixed vegetables
1 tspVegetable Seasoning
2 tsp Roast Chicken Seasoning
1 prepared pie crust (9”)
2 tbsp milk
- Preheat oven to 350° F.
- Combine prepared Gravy, milk, chicken, vegetables, and seasonings in a Multipurpose Pot. Slowly heat to simmering, stirring regularly.
- Add filling to a shallow 9” (23 cm) pan and cool to room temperature. Top with pie crust and brush with milk. Cut small slashes so steam can escape.
- Bake 15–20 min, or until golden-brown and heated through. Cool 5 min before serving.
Per serving: Calories 400, Fat 18 g (Saturated 7 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 490 mg, Carbohydrate 30 g (Fibre 3 g, Sugars 4 g), Protein 29 g.