Easy Best Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 can (10.75 oz) Cream of Chicken Soup 3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1.5 cup Mixed Vegetables, canned 12 serving Pillsbury Refrigerated Pie Crust (1/6) of pie (by SKINNYMISSY2008)
Preheat oven to 350
Cook chicken (or use leftovers!) and shred
Defrost pie crust for about 10 minutes
After pie crust is softened, gently place 2 of the crusts into a casserole dish to cover the bottom and sides.
Mix soup, vegetables and chicken in a separate bowl until well mixed.
Pour soup, chicken and vegetables into the casserole dish.
Place the remaining 2 pie crusts across the top of the casseroleto create a pie.
Pinch the edges shut.
Prick the top crust with a fork 3-4 times
Place casserole into over for 20 minutes
After 20 minutes, take casserole out of the over, cover the edges of the crust with aluminum foil to prevent burning, then place back in to the oven for another 10 minutes.
Serving Size: .75 Cup
Number of Servings: 10
Recipe submitted by SparkPeople user CVARMYMOM.
Cook chicken (or use leftovers!) and shred
Defrost pie crust for about 10 minutes
After pie crust is softened, gently place 2 of the crusts into a casserole dish to cover the bottom and sides.
Mix soup, vegetables and chicken in a separate bowl until well mixed.
Pour soup, chicken and vegetables into the casserole dish.
Place the remaining 2 pie crusts across the top of the casseroleto create a pie.
Pinch the edges shut.
Prick the top crust with a fork 3-4 times
Place casserole into over for 20 minutes
After 20 minutes, take casserole out of the over, cover the edges of the crust with aluminum foil to prevent burning, then place back in to the oven for another 10 minutes.
Serving Size: .75 Cup
Number of Servings: 10
Recipe submitted by SparkPeople user CVARMYMOM.
Nutritional Info Amount Per Serving
- Calories: 344.0
- Total Fat: 16.3 g
- Cholesterol: 48.8 mg
- Sodium: 473.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 0.7 g
- Protein: 18.1 g
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