Easy Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Mixed Vegetables, canned, 2 cup Chicken Breast, no skin, 1lbCampbell's Cream of Chicken Soup (98% fat free), 1 cup Pie crust, frozen, ready-to-bake, 2 crust, single 9" Olive Oil, 1 tbsp
Pre-heat oven to 375.
Place medium size pan on medium heat with 1 tbsp of olive oil.
Dice chicken into small squares.
Heat chicken on medium heat until fully cooked.
Add can of soup and veggies.
Stir until all ingredients are mixed.
Pour ingredients into bottom pie shell.
Use second pie shell to cover pie.
Cut off excess piecrust.
Wet piecrust ends all the way around.
Cut a small slit in the middle of the top of the pie.
Place in oven for approx. 30 minutes or until piecrust is golden brown.
Makes 1 pie = 8 slices/servings
Number of Servings: 8
Recipe submitted by SparkPeople user MSUEJAMES.
Place medium size pan on medium heat with 1 tbsp of olive oil.
Dice chicken into small squares.
Heat chicken on medium heat until fully cooked.
Add can of soup and veggies.
Stir until all ingredients are mixed.
Pour ingredients into bottom pie shell.
Use second pie shell to cover pie.
Cut off excess piecrust.
Wet piecrust ends all the way around.
Cut a small slit in the middle of the top of the pie.
Place in oven for approx. 30 minutes or until piecrust is golden brown.
Makes 1 pie = 8 slices/servings
Number of Servings: 8
Recipe submitted by SparkPeople user MSUEJAMES.
Nutritional Info Amount Per Serving
- Calories: 224.1
- Total Fat: 12.9 g
- Cholesterol: 7.6 mg
- Sodium: 467.8 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 1.8 g
- Protein: 5.0 g
Member Reviews
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EUREKAMAMA
Delicious as is, but I like to add a little powdered bouillon, thyme, pepper, and any leftover vegetables. For the crust, I just use a low carb tortilla for the top crust. I don't put crust on the bottom. Always keep the condensed soup on hand and tortillas in the freezer. Enjoy. - 3/15/17