Easy Chicken Pot Pie

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 315.1

Total Fat: 13.1 g
Cholesterol: 64.8 mg
Sodium: 410.9 mg
Total Carbs: 30.3 g
Dietary Fiber: 1.7 g
Protein: 14.9 g

View full nutritional breakdown of Easy Chicken Pot Pie calories by ingredient

Introduction

My easy and tasty revamping of a Marie Callendar favorite.... and new favorite dinner to my 8-year old daughter! My easy and tasty revamping of a Marie Callendar favorite.... and new favorite dinner to my 8-year old daughter!

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 6

Ingredients

6 chicken thighs, cooked, skinned and deboned

1 bag frozen mixed vegetables (green beans, peas, corn, carrots)

1 package Pilsbury Pie crust

1 can Campbell's Cream of Chicken Soup

4 oz water

salt and pepper to taste

Directions

I usually crock pot the chicken thighs in advance until tender, making the skinning and deboning much easier, as the dark meat falls right from the bone.

Preheat oven to 425 degrees. Cut chicken into bite-sized chunks. Mix soup and water, then add chicken, vegetables, salt and pepper and mix well.

Unroll pie crusts and put one into 9" pie plate or tin. Using a fork, pierce the bottom and sides repeatedly. Pour mixture into pie crust and top with 2nd crust, crimping the 2 crusts together with fingers or a fork. Cut ventilation holes or design into top. Bake at 425 degrees for 45 minutes or until crust is golden brown.

Yields 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GEANNIE3.