RECIPES

Ingredients:

• 1 tablespoon Carapelli Extra Virgin Olive Oil
• 1 tablespoon butter
• 1/2 cup potatoes, diced
• 1/2 cup onions, chopped
• 1/4 cup celery, sliced
• 1/2 cup frozen peas and carrots, thawed and drained
• 1 (10oz) can Valley Fresh® White Chicken, drained
• 1 (10.75oz) can reduced-fat cream of chicken soup
• 1/8 teaspoon white pepper, ground
• 1/4 teaspoon sage, ground
• 1/4 teaspoon rosemary, dried, crumbled
• 1 (15oz) package pie crusts, refrigerated

Directions:

1. Melt butter with olive oil in a large saucepan
2. Add potatoes, onions and celery to the saucepan
3. Sauté vegetables for 5 minutes
4. Gently stir in peas and carrots, chicken, soup, white pepper, sage and rosemary
5. Place one pie crust into a 9-inch pie plate
6. Spoon filling into pie crust
7. Place remaining pie crust over filling
8. Seal edges and crimp
9. Bake pie at 400ºF for 10 minutes
10. Reduce heat to 350ºF and continue baking for an additional 40 minutes, or until golden brown and filling is hot and bubbly
11. Cover the edges of the pie crust with foil during the last 15 minutes of baking to prevent excessive browning
12. Tip: For a glossy crust, brush top crust with 1 beaten egg white plus 1 tablespoon water
13. Serving Size 161g Calories 320 Calories from Fat 150 Total Fat 17g Saturated Fat 6g Cholesterol 25mg Dietary Fiber less than 1g Sugars 1g Protein 11g