Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.2
  • Total Fat: 5.2 g
  • Cholesterol: 38.7 mg
  • Sodium: 600.4 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 16.6 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Number of Servings: 8

Ingredients

    2 Pillsbury pie crust (1 box)
    10 oz frozen mixed vegetables, thawed
    1 can cream of chicken soup
    1 pound chicken breast

Directions

Preheat of to 425.
Put first pie crust in a 9' pie plate.
Make sure vegetables are thawed and drained. Mix vegetables, soup and chicken together. Put in pie plate.
Put your second pie crust on top and flute edges together. Cut slits in top to allow for air pockets.

Bake for 15 minutes and cover the edge of the crust with alluminiom foil to prevent the crust from getting over done. Bake another 15 to 20 or until inside is bubbly and crust is golden brown.

Serving Size: 1/8th of pie

Number of Servings: 8

Recipe submitted by SparkPeople user 3009CC.

TAGS:  Poultry |

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