Home Made Chicken Pot-Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 298.0
- Total Fat: 16.9 g
- Cholesterol: 6.1 mg
- Sodium: 848.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 1.3 g
- Protein: 10.9 g
View full nutritional breakdown of Home Made Chicken Pot-Pie calories by ingredient
Introduction
Creamy Chicken Pot Pie straight from your oven! Creamy Chicken Pot Pie straight from your oven!Number of Servings: 8
Ingredients
-
2 Pie Crusts
2 Cans Cream of Chicken Soup
2 Cans Mixed Veggies
2 Chicken Breasts
Directions
Heat oven to 425°F. Boil chicken. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large mixing bowl, stir together cream of chicken, veggies and shredded chicken (after it's done boiling).
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MSCOTT60.
In large mixing bowl, stir together cream of chicken, veggies and shredded chicken (after it's done boiling).
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MSCOTT60.