Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 508.9
  • Total Fat: 29.0 g
  • Cholesterol: 55.0 mg
  • Sodium: 1,272.7 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 18.2 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient


Introduction

Quick pantry version of chicken pot pie , good for a week night. Quick pantry version of chicken pot pie , good for a week night.
Number of Servings: 6

Ingredients

    6 serving Chicken Gravy, Heinz classic
    6 serving Walmart Traditional Rotisserie Chicken (1/6 chicken)
    .50 package (10 oz) Mixed Vegetables, frozen
    2 serving Pillsbury 9" Refrigerated Pie Crust (entire pie crust) (by MORE2LUV31)
    .33 package (9 oz), yields Potatoes, frozen, french fried, par fried, cottage-cut, prepared, heated in oven, without salt
    5 tsp Granulated Sugar

Directions

Defrost mixed vegetables and southern style hash brown potatoes. Mix Gravy with sugar and a little corn starch. Cut up chicken and add to gravy. Add vegetables. Heat in sauce pan and add to pie crust. Top with 2nd pie crust and crimp edges together with a fork. Poke holes in top crust to vent. Baste with egg was if desired. Bake at 350 degrees for 1-1hr and 15 mins for desired crust color.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIEBEAR2002.