Tenderflake's Easy Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tenderflake® Pie Shell1 (10 oz) Can of cream of mushroom soup½ cup (125 mL) 1% Milk1 cup (250 mL) Frozen mixed vegetables (I use Prince Edward Medley)4 ounces Chicken Breasts, chopped into ½-inch pieces1 tsp (5 mL) Minced garlic¼ cup (50 mL) Finely chopped onionCoarse ground black pepper, to taste
PREHEAT oven to 375˚F (190˚C).
REMOVE pie shell from freezer and thaw for 10 minutes.
If using fresh chicken, spray frying pan and cook chicken. Cut into 1/2 inch pieces.
Meanwhile defrost frozen veggies in microwave, draining excess water.
CHOP and sauté onion.
MIX chicken, veggies, sautéed onion, garlic, soup and milk in a large mixing bowl.
POUR into pie shell; bake for about 30 to 40 minutes or until crust is golden brown and filling is bubbling.
Serving Size: makes 4 servings (1/4 of pie)
REMOVE pie shell from freezer and thaw for 10 minutes.
If using fresh chicken, spray frying pan and cook chicken. Cut into 1/2 inch pieces.
Meanwhile defrost frozen veggies in microwave, draining excess water.
CHOP and sauté onion.
MIX chicken, veggies, sautéed onion, garlic, soup and milk in a large mixing bowl.
POUR into pie shell; bake for about 30 to 40 minutes or until crust is golden brown and filling is bubbling.
Serving Size: makes 4 servings (1/4 of pie)
Nutritional Info Amount Per Serving
- Calories: 374.5
- Total Fat: 18.0 g
- Cholesterol: 37.8 mg
- Sodium: 661.7 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 3.2 g
- Protein: 22.1 g
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