Two Crust Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Canned Chicken, 3 cans, drainedVeg-All Original Mixed Vegetables, large can, drainedCream of Mushroom Soup, 1 can (10.75 oz) Cream of Celery Soup, 1 can (10.75 oz)Pie crust, frozen, ready-to-bake, 9", 2Garlic powder, 1 tbspMrs. Dash (R) Original Blend, 1 tsp.
Spray a large casserole dish with non-stick. Flatten pie crust in on bottom.
Drain chicken and Veg-All. Mix all canned ingredients in large bowl. Add seasonings to taste. Pour mixture over bottom pie crust and then flatten second pie crust over the top.
Bake in pre-heated oven for 35 minutes, until bubbly and crust browns a bit. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user GBOWDOIN.
Drain chicken and Veg-All. Mix all canned ingredients in large bowl. Add seasonings to taste. Pour mixture over bottom pie crust and then flatten second pie crust over the top.
Bake in pre-heated oven for 35 minutes, until bubbly and crust browns a bit. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user GBOWDOIN.
Nutritional Info Amount Per Serving
- Calories: 666.2
- Total Fat: 37.0 g
- Cholesterol: 74.9 mg
- Sodium: 2,024.9 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 1.3 g
- Protein: 29.0 g
Member Reviews