Chicken Pot Pie I

Chicken Pot Pie I

444

"Easy Chicken Pot Pie."

Ingredients

{{adjustedServings}} servings 245 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Boil or steam the chicken breasts until done. Dice.
  2. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
  3. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
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Reviews

444
  1. 536 Ratings

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It was good, but very bland. After following feedback from other reviewers, I added 1/2 cup of milk, and used low fat soup - these made for a great consistency. I used corn and peas, but next ...

This was great!! I tweeked the recipe a bit though. I used rotisserie chicken instead of the breasts for added flavor. I also used 2 cans of cr of chicken soup with 1 pkg frozen mixed veggies...

I followed the recipe closely, and it was so easy and yummy! Both my husband and I loved it. Leftovers are also good. :-) Crust: I bought a package of two frozen deep dish pie crusts. I left one...