Shreddies Chicken Pot Pies

Shreddies Chicken Pot Pies

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"This old-fashioned favourite is made easy with a buttery Shreddies crumble topping."

Ingredients

40 m servings 352 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. Filling: Heat butter or oil in large skillet. Saute onions 5 min., stirring frequently. Add chicken and vegetables; cook and stir 3 min. Stir in soup and milk; cook and stir until thoroughly blended and piping hot. If desired, stir in lemon zest.
  2. Spoon mixture into 4 foil deep dish meat pie plates or 4 individual baking dishes placed on a baking sheet.
  3. Topping: Combine Shreddies with butter and herbs. Sprinkle over pot pies.
  4. Bake at 350 degrees F (180 degrees C) for 25 min. or until filling is bubbly.

Footnotes

  • Tips & Suggestions:
  • Kitchen Know-How: Use left-over roasted chicken or turkey, or purchased rotisserie chicken.
  • Variation: Substitute herbes de Provence with 1/2 tsp (2 mL) each) of dried thyme and poultry seasoning.

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