Easy Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 package (about 14 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature 2 can (10 3/4 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup 2 cups cubed cooked chicken 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
eat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
2 Stir the soup, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
3 Bake for 35 minutes or until the crust is golden brown.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KARENSGOAL125.
2 Stir the soup, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
3 Bake for 35 minutes or until the crust is golden brown.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KARENSGOAL125.
Nutritional Info Amount Per Serving
- Calories: 274.8
- Total Fat: 14.2 g
- Cholesterol: 25.0 mg
- Sodium: 639.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 2.0 g
- Protein: 8.4 g
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