30 Minute EASY Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Cans - GV Cream of Chicken Soup (Condensed) Low Cholesterol Low Fat (2.5 Cups per Can) 3 Crust HCF Ready to Bake 9" Pie Crust 2 Cans Drained - HCF Mixed Vegetables NO SALT ADDED 1 Can - HCF Chicken Broth 99% Fat Free - Ready to Serve 3 Cups - Pre-Cooked Tyson Grilled Chicken Breast Strips - Cut into pieces/chunks
Preheat oven to 350 degrees
Spray a 13x9 casserole dish with olive oil cooking spray. Line the bottom of the dish with 1 and 1/2 pie crust - to come up around the end and at the edges.
In a bowl combine the mixed vegetables (drained), pre-cooked chicken, cream of chicken soup and chicken broth. Pour mixture into the pie crusts.
Cover the mixture with the remaining 1 and 1/2 pie crust. Seal the edges and poke holes in top crust.
Bake at 350 degrees for 30 minutes or until crust is golden brown.
Serving Size: Serving Size = 1.5 Cups - Makes 12, 1.5 Cup Servings
Spray a 13x9 casserole dish with olive oil cooking spray. Line the bottom of the dish with 1 and 1/2 pie crust - to come up around the end and at the edges.
In a bowl combine the mixed vegetables (drained), pre-cooked chicken, cream of chicken soup and chicken broth. Pour mixture into the pie crusts.
Cover the mixture with the remaining 1 and 1/2 pie crust. Seal the edges and poke holes in top crust.
Bake at 350 degrees for 30 minutes or until crust is golden brown.
Serving Size: Serving Size = 1.5 Cups - Makes 12, 1.5 Cup Servings
Nutritional Info Amount Per Serving
- Calories: 351.9
- Total Fat: 17.1 g
- Cholesterol: 28.3 mg
- Sodium: 1,087.5 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 1.9 g
- Protein: 12.2 g
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