Chicken Pot Pie- 5 Ingredients or Less!
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 233.2
- Total Fat: 13.0 g
- Cholesterol: 13.5 mg
- Sodium: 558.3 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 1.8 g
- Protein: 6.8 g
View full nutritional breakdown of Chicken Pot Pie- 5 Ingredients or Less! calories by ingredient
Introduction
This pot pie is so much tastier than the ones found in the frozen section, and is much healthier too! This pot pie is so much tastier than the ones found in the frozen section, and is much healthier too!Number of Servings: 8
Ingredients
-
2- 9 in pie crusts
1 can 98% fat free Cream of Chicken Soup
1- 15 oz. can mixed vegetables, drained
1- 5 oz. can cubed chicken, shredded
1 tsp. butter or margarine, melted
Tips
This recipe does very well as a frozen meal. Make 2 pies instead of one and freeze one! Do not cook before freezing. Simply thaw out the pie the night before and cook as directed.
Directions
Preheat oven to 350 degrees.
Lay out pie crusts and allow to reach room temperature.
In a medium mixing bowl, combine cream of chicken soup, mixed veggies, and cubed chicken. Mix.
Lay one pie crust into the bottom of a 9" pie dish. Pour mixture into pie crust. Add last crust on top and press edges together. Add several cuts in the top crust to vent. Brush melted butter all over crust.
Bake 30-40 minutes or until crust is golden brown.
Serving Size: 1/8th of a pie
Lay out pie crusts and allow to reach room temperature.
In a medium mixing bowl, combine cream of chicken soup, mixed veggies, and cubed chicken. Mix.
Lay one pie crust into the bottom of a 9" pie dish. Pour mixture into pie crust. Add last crust on top and press edges together. Add several cuts in the top crust to vent. Brush melted butter all over crust.
Bake 30-40 minutes or until crust is golden brown.
Serving Size: 1/8th of a pie