Easy Homemade Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 or 2 cans of Campbell's Cream of Chicken Soup (depending on how creamy you want it to be)1 frozen pack of your favorite mixed veggies1 can of cooked white chicken meat1 or 2 Pillsbury, read rolled frozen pie crusts
Preheat your oven to 450 degrees.
In a large bowl, mix together your Cream of Chicken soup, frozen veggies and chicken.
You can use any baking dish you'd like. I use a 9x13" casserole dish. If you choose to use 2 pie crusts, spray your baking dish with a light coat of cooking oil. Place the first pie crust in the bottom of the dish. Spoon in your pie filling (if you use only one crust, do the same thing without the bottom crust) and evenly distribute.
Place the top crust over the top of the filling. You don' thave to cut holes in the top if you don't want.
Bake for 20-25 minutes until the crust is golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user AMH2285.
In a large bowl, mix together your Cream of Chicken soup, frozen veggies and chicken.
You can use any baking dish you'd like. I use a 9x13" casserole dish. If you choose to use 2 pie crusts, spray your baking dish with a light coat of cooking oil. Place the first pie crust in the bottom of the dish. Spoon in your pie filling (if you use only one crust, do the same thing without the bottom crust) and evenly distribute.
Place the top crust over the top of the filling. You don' thave to cut holes in the top if you don't want.
Bake for 20-25 minutes until the crust is golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user AMH2285.
Nutritional Info Amount Per Serving
- Calories: 197.0
- Total Fat: 9.8 g
- Cholesterol: 21.0 mg
- Sodium: 641.0 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.9 g
- Protein: 7.0 g
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