1. Preheat oven to 400˚F/200˚C.
2. To the skillet, add the onions and garlic. Sauté until translucent.
3. Add potatoes and sauté for about 5 minutes.
4. Add peas and carrots, and stir again.
5. Add the butter to the vegetable and allow it to melt.
6. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
7. Pour in vegetable broth and bring to a boil to thicken.
8. Season with salt and pepper. Remove from heat.
9.Slather Bitchin’ Sauce in thick layer over top of pie filling.
10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
11. Bake for 25-30 minutes or until golden brown. Enjoy!
- 33.1 g Total Fat
- 7.6 g Saturated Fat
- 20 mg Cholesterol
- 483 mg Sodium
- 32.6 g Total Carbohydrate
- 3.7 g Dietary Fiber
- 3.4 g Total Sugars
- 8.3 g Protein
- 5 mcg Vitamin D
- 26 mg Calcium
- 2 mg Iron
- 238 mg Potassium
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Nutritional Information
- 33.1 g Total Fat
- 7.6 g Saturated Fat
- 20 mg Cholesterol
- 483 mg Sodium
- 32.6 g Total Carbohydrate
- 3.7 g Dietary Fiber
- 3.4 g Total Sugars
- 8.3 g Protein
- 5 mcg Vitamin D
- 26 mg Calcium
- 2 mg Iron
- 238 mg Potassium
Directions
1. Preheat oven to 400˚F/200˚C.
2. To the skillet, add the onions and garlic. Sauté until translucent.
3. Add potatoes and sauté for about 5 minutes.
4. Add peas and carrots, and stir again.
5. Add the butter to the vegetable and allow it to melt.
6. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
7. Pour in vegetable broth and bring to a boil to thicken.
8. Season with salt and pepper. Remove from heat.
9.Slather Bitchin’ Sauce in thick layer over top of pie filling.
10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
11. Bake for 25-30 minutes or until golden brown. Enjoy!