- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 310.3
- Total Fat: 14.7 g
- Cholesterol: 37.3 mg
- Sodium: 575.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.7 g
- Protein: 17.9 g
Hearty & Easy Chicken Pot PieSubmitted by: BELLAROSSA33
2 Boneless skinless Chicken Breast
1 package Pie crust, frozen, ready-to-bake
Cream of Chicken Soup, 1 can (10.75 oz)
1lb Mixed Vegetables, frozen
Kraft Light Done Right Italian Salad Dressing
Small amount of flour to dust on a cutting board to make unrolling dough easier.
- Cook chicken pieces over medium heat in saucepan.
- Add 1lb of frozen vegetables and cream of chicken soup. Cook until the vegetables are no longer frozen.
Roll out pie crust on floured cutting board. Spray pie pan with cooking spray. Place bottom pie crust in 9-10" pan. Pour in chicken veggie mix. Place top crust, flute and trim off excess. Cut an opening into the top center. Place foil or cover around pie crust.
Bake at 425 F for 45 minutes. Makes 8 servings full of vegetables and flavor. You can also use reduced fat chicken soup & still turns out great.
Number of Servings: 8
Recipe submitted by SparkPeople user BELLAROSSA33.