Rotisserie Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Rotisserie Chicken, No skin chopped meatPillsbury Ready Made Pie Crustbag of frozen carrots, peas, corn1 small can of sliced mushrooms drained1 jar of Heinz Fat Free Chicken or Turkey GravyJullienne cut sun dried tomatoesSpice it up w/ some pepper, minced garlic, onion, and a hit of savory, thyme and tarragon
I use the tiny loaf throw away aluminum pans. makes about 4-6 of them
In a saucepan, heat your chicken and veggies and sun dried tomato. throw in your gravy and the rest of ingredients. Let simmer while you line up your little pot pie pans and cut the crust to lay a piece on the bottom of each pan.
then scoop an even ammount of gravy mixture and top the pies wth crust pinching edges. poke holes with a fork to ven. Bake at 350 degrees for 20-30 min checking till crust is golden brown.
Number of Servings: 5
Recipe submitted by SparkPeople user SHANNI22.
In a saucepan, heat your chicken and veggies and sun dried tomato. throw in your gravy and the rest of ingredients. Let simmer while you line up your little pot pie pans and cut the crust to lay a piece on the bottom of each pan.
then scoop an even ammount of gravy mixture and top the pies wth crust pinching edges. poke holes with a fork to ven. Bake at 350 degrees for 20-30 min checking till crust is golden brown.
Number of Servings: 5
Recipe submitted by SparkPeople user SHANNI22.
Nutritional Info Amount Per Serving
- Calories: 243.6
- Total Fat: 10.3 g
- Cholesterol: 22.0 mg
- Sodium: 650.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.5 g
- Protein: 11.8 g
Member Reviews