Two Crust Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 666.2
- Total Fat: 37.0 g
- Cholesterol: 74.9 mg
- Sodium: 2,024.9 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 1.3 g
- Protein: 29.0 g
View full nutritional breakdown of Two Crust Chicken Pot Pie calories by ingredient
Introduction
Fast and easy dinner. Nothing to prepare ahead of time. Just assemble and bake until bubbly and browned on top. Fast and easy dinner. Nothing to prepare ahead of time. Just assemble and bake until bubbly and browned on top.Number of Servings: 4
Ingredients
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Canned Chicken, 3 cans, drained
Veg-All Original Mixed Vegetables, large can, drained
Cream of Mushroom Soup, 1 can (10.75 oz)
Cream of Celery Soup, 1 can (10.75 oz)
Pie crust, frozen, ready-to-bake, 9", 2
Garlic powder, 1 tbsp
Mrs. Dash (R) Original Blend, 1 tsp.
Directions
Spray a large casserole dish with non-stick. Flatten pie crust in on bottom.
Drain chicken and Veg-All. Mix all canned ingredients in large bowl. Add seasonings to taste. Pour mixture over bottom pie crust and then flatten second pie crust over the top.
Bake in pre-heated oven for 35 minutes, until bubbly and crust browns a bit. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user GBOWDOIN.
Drain chicken and Veg-All. Mix all canned ingredients in large bowl. Add seasonings to taste. Pour mixture over bottom pie crust and then flatten second pie crust over the top.
Bake in pre-heated oven for 35 minutes, until bubbly and crust browns a bit. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user GBOWDOIN.