Steph2003's Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 535.6
- Total Fat: 22.3 g
- Cholesterol: 49.8 mg
- Sodium: 1,052.6 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 2.4 g
- Protein: 25.7 g
View full nutritional breakdown of Steph2003's Chicken Pot Pie calories by ingredient
Introduction
A Hearty Helping of Homemade Chicken Pot Pie! Just cut it into 6 hearty pieces for your meal, or lower the fat/calories by cutting it into 8! FYI for 8 servings there's 401 calories and 17 grams of fat. I serve this with rice as a side, but that's not in the nutritional info. This recipe is not recommended for those on low sodium diets! A Hearty Helping of Homemade Chicken Pot Pie! Just cut it into 6 hearty pieces for your meal, or lower the fat/calories by cutting it into 8! FYI for 8 servings there's 401 calories and 17 grams of fat. I serve this with rice as a side, but that's not in the nutritional info. This recipe is not recommended for those on low sodium diets!Number of Servings: 6
Ingredients
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2-chicken breasts
1 can- Veg-all Mixed Vegetables
1 can- Campbells Cream of Potato Soup
1 can-Campbell's Healthy Request Cream of Chicken
2 9" Pie crusts ( I used Deep Dish)
Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp
*Optional: Mrs. Dash Seasoning, to taste.
Directions
Preheat oven to 375.
Remove frozen pie crusts from freezer.
Cut chicken into bite size pieces. Place in skillet with butter spread and seasoning (if used,) cover and stir occasionally until chicken is done.
While chicken is cooking mix the cream of potato, cream of chicken, and (drained) veg-all together in a large bowl, then add cooked chicken.
Pour mixture into pie crust, place on a cookie sheet and put the second pie crust on top. If the second pie crust sticks to the pie tin it unthawed too much, and needs to be put back in the freezer for a few minutes.
Bake 25-30 minutes or until top pie crust is golden brown.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user STEPH2003.
Remove frozen pie crusts from freezer.
Cut chicken into bite size pieces. Place in skillet with butter spread and seasoning (if used,) cover and stir occasionally until chicken is done.
While chicken is cooking mix the cream of potato, cream of chicken, and (drained) veg-all together in a large bowl, then add cooked chicken.
Pour mixture into pie crust, place on a cookie sheet and put the second pie crust on top. If the second pie crust sticks to the pie tin it unthawed too much, and needs to be put back in the freezer for a few minutes.
Bake 25-30 minutes or until top pie crust is golden brown.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user STEPH2003.
Member Ratings For This Recipe
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CD3135617
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SINISTRAL
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SAMBO52
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LOST_CONOR