Joy's Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 311.5
- Total Fat: 13.2 g
- Cholesterol: 26.4 mg
- Sodium: 1,563.0 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 1.6 g
- Protein: 14.2 g
View full nutritional breakdown of Joy's Chicken Pot Pie calories by ingredient
Introduction
You could make this much lower in fat if you do not use the two pie crusts- But I can't help it, I love a 2 pie crust pie. I find Pet Ritz to be one of the one's lower in fat and calories. But there are others that are probably even lower. You could make this much lower in fat if you do not use the two pie crusts- But I can't help it, I love a 2 pie crust pie. I find Pet Ritz to be one of the one's lower in fat and calories. But there are others that are probably even lower.Number of Servings: 7
Ingredients
-
1.5 cups Rotissiere Chicken Breast (or poached/roasted chicken breast)
1 14.5 oz can Veg-All Mixed Vegetables
1 10.75 oz Can Campbell's 98% fat free Cream Chicken soup
2- 3 TBSP Light Soy Milk
2 Pet Ritz Pie Crusts
2 TBSP Light Sour Cream
0.5 TBSP Poultry Seasoning
Salt and Pepper to Taste
Directions
Preheat oven to 350 degrees.
Take Rotissiere Chicken off bone and set 1.5 cups aside (you can add more or less to your preference- just adjust calories/fat in recipe)
Mix Soup, Milk, Sour Cream and seasonings. Add more milk if you would like mixture thinner or omit the milk if you like your pot pie thicker.
Fold in Veg-all and chicken.
Pour into pie crust.
Place second pie crust on top. Crimp edges with fork. Poke 3 slits in crust with knife to vent.
Place on cookie sheet and bake at 350 degrees for 45- 60min or until top crust is done.
Allow to sit 5-10 minutes before serving.
Makes 6-8 servings. I have calculated recipe for 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user JCDFRITTS.
Take Rotissiere Chicken off bone and set 1.5 cups aside (you can add more or less to your preference- just adjust calories/fat in recipe)
Mix Soup, Milk, Sour Cream and seasonings. Add more milk if you would like mixture thinner or omit the milk if you like your pot pie thicker.
Fold in Veg-all and chicken.
Pour into pie crust.
Place second pie crust on top. Crimp edges with fork. Poke 3 slits in crust with knife to vent.
Place on cookie sheet and bake at 350 degrees for 45- 60min or until top crust is done.
Allow to sit 5-10 minutes before serving.
Makes 6-8 servings. I have calculated recipe for 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user JCDFRITTS.