Easy Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 chicken thighs, cooked, skinned and deboned1 bag frozen mixed vegetables (green beans, peas, corn, carrots)1 package Pilsbury Pie crust1 can Campbell's Cream of Chicken Soup4 oz watersalt and pepper to taste
I usually crock pot the chicken thighs in advance until tender, making the skinning and deboning much easier, as the dark meat falls right from the bone.
Preheat oven to 425 degrees. Cut chicken into bite-sized chunks. Mix soup and water, then add chicken, vegetables, salt and pepper and mix well.
Unroll pie crusts and put one into 9" pie plate or tin. Using a fork, pierce the bottom and sides repeatedly. Pour mixture into pie crust and top with 2nd crust, crimping the 2 crusts together with fingers or a fork. Cut ventilation holes or design into top. Bake at 425 degrees for 45 minutes or until crust is golden brown.
Yields 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GEANNIE3.
Preheat oven to 425 degrees. Cut chicken into bite-sized chunks. Mix soup and water, then add chicken, vegetables, salt and pepper and mix well.
Unroll pie crusts and put one into 9" pie plate or tin. Using a fork, pierce the bottom and sides repeatedly. Pour mixture into pie crust and top with 2nd crust, crimping the 2 crusts together with fingers or a fork. Cut ventilation holes or design into top. Bake at 425 degrees for 45 minutes or until crust is golden brown.
Yields 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GEANNIE3.
Nutritional Info Amount Per Serving
- Calories: 315.1
- Total Fat: 13.1 g
- Cholesterol: 64.8 mg
- Sodium: 410.9 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 1.7 g
- Protein: 14.9 g
Member Reviews