Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 329.2
- Total Fat: 15.7 g
- Cholesterol: 11.9 mg
- Sodium: 848.9 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 4.0 g
- Protein: 8.4 g
View full nutritional breakdown of Easy Chicken Pot Pie calories by ingredient
Easy Chicken Pot Pie
Submitted by: PAULA_W_DIntroduction
This is a breeze to make and oh so delicious. I use Publix Pie Crusts, you can find them with the biscuits. This recipe freezes well and tastes yummy reheated. This is a breeze to make and oh so delicious. I use Publix Pie Crusts, you can find them with the biscuits. This recipe freezes well and tastes yummy reheated.Number of Servings: 6
Ingredients
-
1 pound boneless skinless chicken breast
1 can Healthy Request Cream of Chicken Soup
1 can Healthy Request Cream of Celery Soup
2 Cans of Mixed Vegetables
2 pre-prepared pie crusts
Directions
Preheat oven to 425
Spray a pie pan and place a pre-prepared pie crust in the bottom (don't seal yet)
Cut the chicken breasts into bite size pieces & boil unti done.
Drain the mixed vegetables.
In a large bowl mix vegetables, soup & chicken.
Pour the mixture into the pie pan.
Lay the 2nd pie crust on top of the mixture and seal the top & bottom crusts together with your fingers.
Bake at 425 for 45 minutes.
Let pie sit for 15-30 minutes & serve
Number of Servings: 6
Recipe submitted by SparkPeople user PAULA_W_D.
Spray a pie pan and place a pre-prepared pie crust in the bottom (don't seal yet)
Cut the chicken breasts into bite size pieces & boil unti done.
Drain the mixed vegetables.
In a large bowl mix vegetables, soup & chicken.
Pour the mixture into the pie pan.
Lay the 2nd pie crust on top of the mixture and seal the top & bottom crusts together with your fingers.
Bake at 425 for 45 minutes.
Let pie sit for 15-30 minutes & serve
Number of Servings: 6
Recipe submitted by SparkPeople user PAULA_W_D.
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