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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 309.2
  • Total Fat: 14.4 g
  • Cholesterol: 41.0 mg
  • Sodium: 539.2 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 16.2 g

View full nutritional breakdown of Mary's Chicken pot pie calories by ingredient
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Mary's Chicken pot pie

Submitted by: MARYMAZILLA

Introduction

Make 10 serving in 13.9 pyrex baking dish.
Great on a cold day. Use left over roasted chicken or rotisery chicken from the store.
Make 10 serving in 13.9 pyrex baking dish.
Great on a cold day. Use left over roasted chicken or rotisery chicken from the store.

Number of Servings: 10

Ingredients

    Mixed Vegetables, frozen, 1 package (10 oz)
    Roasted Chicken, 3 cup, chopped or diced
    Celery, sweated, 1 cup, diced
    Onions,sweated, 1 cup, chopped
    Cream of Chicken Soup, 1 can (10.75 oz)
    Chicken Broth, 1 cup (8 fl oz)
    *Skim Milk, 1 cup
    *Flour, white, .12 cup
    Butter, salted, 2 tbsp
    Frozen pie crust, 1 crust, single 9"
    Frozen pie crust, 1 crust, single 9"
    *Potato, peeled and dices, 2 small (1-3/4" to 2-1/2" dia

Directions

1.sweat diced potatoe for 3 minutes, add Onions and Celery Sweat aditional 3 minutes, remove from heat let cool 5 minutes.

2. in a small frying pan melt butter, add flour, when flour is creamy, and milk.

3. In a large bowl Mix diced chicken, potatoes,celery,onion, Cream of chicken soup, Chicken broth, Frozen vegetables,and flour mixture.

4. Put mixture in a 13 x 9 pyrex baking dish.

5. Open premade pie crust. place overlaping the edges of the two pie crust. press the edges together to make one crust. Top the casserol dish with the crust. then Place 2 or 3 slits in the top of the crust. brush top of crust with milk to keep from burning.

6. Bake for 50 to 60 minutes at 375 degrees.

makes 10 servings.
serve with salad.

Number of Servings: 10

Recipe submitted by SparkPeople user MARYMAZILLA.






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