Serves: 6
Total Calories: 167

2 boneless skinless chicken breasts
4 tablespoons unsalted butter or margarine divided
1 medium russet potato peeled and diced
1 (12-ounce) bag frozen diced onion, carrot, and celery mix
1 cup frozen green peas
1/4 cup flour
1 cup 2 percent or whole milk
salt and pepper
2 (9 inch) refrigerated pie crust
1 large egg mixed with 1 tablespoon water

Turn toaster oven to bake at 375 degrees.

Dice chicken breasts into small cubes and then saute chicken in 1 tablespoon butter over medium-high heat until cooked through and lightly browned. Add potato cubes and cook about 3 minutes, stirring. Add frozen vegetables and saute about 1 minute. Add remaining butter. Stir in flour and cook until flour is absorbed. Add milk and cook a few minutes, stirring until thickened. Remove from heat and season with salt and pepper to taste.

Fill 6 (8- to 10-ounce) ramekins, with mixture almost to top. Cut piecrusts to fit tops and place on top of each ramekin. Make a few slits with a knife in top of each crust. Brush with egg wash. Bake for 25–30 minutes, or until bubbly and browned. Makes 6 servings.

Nutritional Facts:

Serves: 6
Total Calories: 167
Calories from Fat: 84

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