Chicken Pot Pie

Chicken Pot Pie

11

"Refrigerated pie crusts and canned gravy make chicken and vegetable pot pies so easy to make!"

Ingredients

1 h {{adjustedServings}} servings 383 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
  2. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
  3. Bake at 400 degrees F for 45 minutes or until the crust is golden brown.

Footnotes

  • *Use a combination of sliced carrots, peas and cubed potatoes.
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Reviews

11
  1. 14 Ratings

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Quick and easy I used 2 cans gravy and cut up onions potatoes carrots celery peas and corn sauteed them and then cooked in the gravy also used boneless chicken breast. I thinned it out with a bi...

My family loves this recipe. I used 1 jar of Heinz chicken gravy, a 12.5 oz can of chunk chicken and a bag frozen veggies. (cook frozen veggies before putting into pie crust) I add dried onion...

VERY YUMMY! I used BLSL chicken which I cut into cubes and precooked. I added celery seed and brushed egg on the crust prior to baking. Onions, celery, peas, carrots, and potatoes were my cho...