chicken pot pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 249.4
  • Total Fat: 5.3 g
  • Cholesterol: 52.9 mg
  • Sodium: 405.7 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 24.1 g

View full nutritional breakdown of chicken pot pie calories by ingredient
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Number of Servings: 8


    1 roll phyllo dough
    2 tbsp olive oil
    1 c onion diced
    2 lg carrot peeled & cut to 1/4 in pieces
    2 lg potatoes peeled & cut to 1/4 in pieces
    2 stalks celery diced
    1/2 c frozen peas
    1 can condensed cream of mushroom soup
    1 cup cooked diced chicken
    1/4 c water


preheat over to 375. in stockpot cook onion, carrot, potato and celery in heated olive oil. cook partially covered until soft, about 5-8 min. Add peas, soup, chicken, and water to pot. simmer gently while you prep crust. line pie plate with 1/2 of phyllo. add filling and cover with remaining phyllo. cut slits in top and pinch sides of crust together. place on cookie sheet and bake 20 min. remove from over and let cool a few min before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user KRISNZIG.

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