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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 200.6
  • Total Fat: 10.9 g
  • Cholesterol: 18.4 mg
  • Sodium: 329.9 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 9.0 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: STAR23515


Number of Servings: 12

Ingredients

    2 Refridgerator Pie Crust
    1 - Can Cream of Mushroom Soup
    1/2 Cup - 2% Milk
    10 Oz bag - Frozen mixed vegetables
    2 tsp - minced garlic
    1 sm sweet onion
    1 Tbs - Olive Oil
    1 Tbs - freshly ground pepper
    2 cups - Rotiserie Chicken (shredded with no skin)

Directions

Preheat oven to 375 degrees.

Take pie shells out, separate, lay one pie shell flat, leaving the other in the pie pan. Meanwhile, defrost frozen veggies in microwave (add 2 Tbs water and microwave for 3 minutes); chop and sautee onion w/ garlic in olive oil. Mix chicken, defrosted veggies, sauteed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust. Bake for about 40-60 minutes or until crusts are done.

I used an 8 in square pan and yielded 12 squares approximately 2 inches each.


Number of Servings: 12

Recipe submitted by SparkPeople user STAR23515.






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