Ro*tel Fiery Chicken Pot Pie |
Course : Chicken
Serves: 6 |
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Ingredients:
| 1/4 cup margarine |
| 6 tablespoons flour |
| 1 cup milk |
| 1 can extra hot ro*tel diced tomatoes with -- peppers chile |
| 1 cup dry white wine |
| 3 cups cooked chicken -- cubed |
| 1 package frozen mixed vegetables -- thawed and drained |
| 1/4 cup cilantro leaves -- whole, chopped |
| 1/2 package refrigerated pie crust |
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Preparation / Directions:
Preheat oven to 425 degrees F. In a large saucepan melt margarine. Add flour, milk and Ro*Tel; cook and stir until thick and bubbly. Stir in remaining ingredients, except crust. Cook 3 to 4 minutes or until heated through and thickened; stirring often. Cool to room temperature. Spoon into a 1-1/2 quart baking dish. Cover with crust; crimp edges to seal. Bake 30 minutes or until browned and bubbly.
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Nutritional Information:
368 Calories (kcal); 17g Total Fat; (45% calories from fat); 26g Protein; 21g Carbohydrate; 68mg Cholesterol; 246mg Sodium |
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