Chicken Pot Pie (real pie crusts)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 271.8
  • Total Fat: 13.3 g
  • Cholesterol: 29.9 mg
  • Sodium: 527.2 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 13.8 g

View full nutritional breakdown of Chicken Pot Pie (real pie crusts) calories by ingredient
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I usually have all the ingredients in the house for this one. I usually have all the ingredients in the house for this one.
Number of Servings: 16


    3 chicken breasts
    3 cups frozen mixed vegetables
    2 T Light Sour Creme
    2 cans soup (mushroom, potato, celery,--or whatever you have in your cabinet
    2 T milk
    2 T flour
    2 deep dish pie crusts
    2 regular pie crusts


I use Pet Ritz pie crusts instead of generic brand--you really can taste the difference.


Boil vegetables and chicken in a big pot for 20 minutes (I boil mine with a big onion--my family won't eat onions, but I need to add the flavor!) Add salt, pepper, garlic, etc. to taste. Bake the deep dish pie crust bottoms in the oven for 6-8 min. at 350 degrees--fork-prick the crust to keep it from rising.
Strain all (save broth for another meal--put in freezer! Get rid of onion).
Cut up chicken and mix with vegetables, soup, sour creme, and add milk and flour if needed to thicken up. Put mixture into 2 deep dish pie crusts. Top with regular-size pie crusts. Cut off extra pie crust overhang. Bake for 20 min. at 350 degrees or until top is golden brown.

Serving Size: 16 pie slices

Number of Servings: 16

Recipe submitted by SparkPeople user KRITTYGIRL67.

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