Tenderflake's Easy Chicken Pot Pie

Tenderflake's Easy Chicken Pot Pie
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 374.5
  • Total Fat: 18.0 g
  • Cholesterol: 37.8 mg
  • Sodium: 661.7 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 22.1 g

View full nutritional breakdown of Tenderflake's Easy Chicken Pot Pie calories by ingredient


Introduction

Quick meal with staples from the freezer. Uses frozen pie crusts, frozen veggies and can use frozen chicken pieces (or fresh). Quick meal with staples from the freezer. Uses frozen pie crusts, frozen veggies and can use frozen chicken pieces (or fresh).
Number of Servings: 4

Ingredients

    1 Tenderflake® Pie Shell
    1 (10 oz) Can of cream of mushroom soup
    ½ cup (125 mL) 1% Milk
    1 cup (250 mL) Frozen mixed vegetables (I use Prince Edward Medley)
    4 ounces Chicken Breasts, chopped into ½-inch pieces
    1 tsp (5 mL) Minced garlic
    ¼ cup (50 mL) Finely chopped onion
    Coarse ground black pepper, to taste

Directions

PREHEAT oven to 375˚F (190˚C).
REMOVE pie shell from freezer and thaw for 10 minutes.
If using fresh chicken, spray frying pan and cook chicken. Cut into 1/2 inch pieces.
Meanwhile defrost frozen veggies in microwave, draining excess water.
CHOP and sauté onion.
MIX chicken, veggies, sautéed onion, garlic, soup and milk in a large mixing bowl.
POUR into pie shell; bake for about 30 to 40 minutes or until crust is golden brown and filling is bubbling.

Serving Size: makes 4 servings (1/4 of pie)